automated pizza preparation apparatus

ABSTRACT

Automated apparatus for preparing pizza, and method of operating same. A customer selects a type of pizza, such as toppings or crust style. The apparatus slices and defrosts dough, applies cheese, slices and applies toppings, and cooks the pizza to order. The cooked pizza is packaged for delivery to the customer and may include a separate cutting apparatus. Proper temperature of hot and cold sections is maintained while ingredients are stored and as the pizza is cooked. The process is monitored and controlled by one or more processors.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional PatentApplication Ser. No. 61/433,928, filed Jan. 18, 2011 entitled ImprovedAutomated Pizza Preparation and Vending System, the entire disclosure ofwhich is incorporated herein by reference.

BACKGROUND

1. Field of the Invention

The present invention generally relates to the field of food preparationdevices and vending systems. More specifically, preferred embodiments ofthe present invention relate to an automated system for preparing andvending individual pizzas for consumption.

2. Discussion of the Prior Art

Pizza is a very popular food in many countries throughout the world.Although pizza is a relatively simple food, having generally just threeingredients in its most basic form—dough, tomato sauce and cheese, thereare many variations in the taste and quality of the finished, cookedpizza. There are also a number of ways of preparing and cooking pizza.The most common and typical method of preparation and cooking is what isreferred to as “fresh” pizza. This method generally involves theflattening of the dough, placement of the sauce and cheese on the dough,and subsequent cooking in an oven. Once removed from the oven, the“fresh” pizza is consumed while it is still hot or warm.

The popularity of pizza has led to many different methods of preparationand cooking in order to provide pizza to consumers in many differentforms, such that it is available for consumption in virtually any place.The typical method of preparation and cooking, as outlined above, isgenerally performed in a pizza parlor, restaurant or an individual'shome, where the ingredients, as well as an oven, are available. Thepizza is then consumed at the pizza parlor, restaurant or home,whichever is more convenient. However, this typical method ofpreparation and cooking requires one to have the necessary ingredientsavailable, and to also have an oven available for use. Theserequirements restrict the availability of “fresh” pizza.

Several approaches have been developed to address these requirements ofpizza preparation, i.e., the requirement for the necessary ingredients,and the requirement for the oven. One such approach involves the use offrozen pizzas. This approach eliminates the requirement for having thenecessary ingredients on hand. Instead, the prepared, frozen pizza,which can be purchased at a store ahead of time and stored in one'sfreezer, can then be cooked in one's oven at any convenient anddesirable time. However, the use of frozen pizzas still requires one tohave access to an oven. Also, the resulting pizza is sometimes not ofthe same quality as “fresh” pizza, i.e., where the ingredients areassembled together and then cooked right away.

Another approach that has been developed in order to make pizza morereadily available in more places is the use of vending systems orvending machines. These machines typically use pre-stored, frozen pizzawhich are then cooked in an oven within the vending machine and thendispensed to a customer. This approach eliminates the need for havingthe necessary ingredients and for having an oven available. However,such vending machines typically use frozen pizza as the starting point.As a consequence, the resulting pizza produced by such a machine is notreally considered “fresh” pizza, nor does have the taste of “fresh”pizza.

Yet another approach to preparing pizza by way of vending machines isthe use of fresh ingredients in order to better provide what isconsidered a “fresh” pizza. Such machines are disclosed in, for example,U.S. Pat. Nos. 5,921,170 and 6,086,934, both to Khatchadourian et al.,the contents of which are incorporated herein by reference.

SUMMARY OF THE INVENTION

Various embodiments of the present invention are directed to anapparatus for preparing and cooking pizza using fresh ingredients, theapparatus being in the form of a vending-type of machine. By way of akeypad, touchpad, touch screen display or other user interface providedon the machine, a user specifies the type of pizza desired. The machinethen proceeds to combine the ingredients needed to create the requestedpizza, cooks the pizza, as appropriate, places it in a box, anddispenses the boxed pizza to the user or customer.

Generally, the pizza preparation machine (also referred to as the pizzamaking apparatus or machine) is provided with fresh ingredients invarious types of appropriate containers. For example, the dough may beprovided in the form of sealed canisters or tubes, which are opened inan automated fashion. Slices of dough may be cut from the doughcanisters for each pizza which is to be made. Sauce may be provided inthe form of sealed tubes, bags, or containers, whereby a controlledamount of the sauce may be dispensed by way of a controlled dispensingsystem, such as a pump or similar mechanism. Finally, the cheese may beprovided in a bag or other container, whereby a measured amount ofcheese may be dispensed and provided on each pizza as it is prepared.

The pizza preparation machine may also include a refrigerated sectionfor maintaining at an appropriate temperature ingredients that need tobe refrigerated in order to preserve the freshness of such ingredients,as well as to ensure a proper sanitary and food handling environment.

The pizza preparation machine may also include an oven section where thepizza is cooked. Additionally, the pizza preparation machine may alsoinclude a box formation section where a box may be formed for the pizzato be placed inside the box. For example, the pizza preparation machinemay be provided with a stack of box blanks, i.e., unfolded boxes, suchthat the box formation section retrieves an individual box blank andfolds it as appropriate in order to create a three-dimensional box. Thepizza that has been cooked by the oven can then be inserted inside theformed box. The formed box may then be closed, and then dispensed to theuser or customer by way of an opening in the pizza preparation machine.

The pizza preparation machine may also include appropriate controlledmovement mechanisms employing controlled motors or other types ofactuators for moving various elements within the machine in order tocreate the pizza and then transfer the pizza through the varioussections within the machine. For example, such controlled movementmechanisms, driven by one or more corresponding actuators, may include acontrolled knife for cutting a specific piece of dough, horizontal andvertical transfer mechanisms for moving the cut dough to the varioussections of the machine, as well as controlled movement mechanisms fordispensing the ingredients or toppings in a specified amount and in aspecified location. Additionally, sensors may be positioned atpredetermined locations within the machine to indicate the presence orabsence of particular events in order to facilitate the pizza-makingprocess. For example, sensors may be used to indicate the movement ofthe dough to a sufficient position to thereby indicate a predeterminedthickness of dough which is to be cut by the knife. Such sensors andcontrolled movement mechanisms may be operated in conjunction with oneor more programmed processors or other electronic controller device ordevices.

BRIEF DESCRIPTION OF THE DRAWINGS

The above and still further objects, features and advantages of thepresent invention will become apparent upon consideration of thefollowing detailed description of a specific embodiment thereof,especially when taken in conjunction with the accompanying drawingswherein like reference numerals in the various figures are utilized todesignate like components, and wherein:

FIG. 1 is a front perspective view of a housing of a pizza makingapparatus according to one embodiment of the present invention;

FIG. 2 is a front perspective view of a refrigeration module in thehousing of a pizza making apparatus according to one embodiment of thepresent invention;

FIG. 3 is perspective view of an evaporator according to one embodimentof the present invention;

FIG. 4 is a lower front right perspective view of an exhaust filterhousing according to one embodiment of the present invention;

FIG. 5 is an elevated front right perspective view ofcompressor/condenser according to one embodiment of the presentinvention;

FIG. 6 is a front left elevated perspective view of a dough handlingmodule installed within a freezer compartment of a refrigeration moduleaccording to one embodiment of the present invention;

FIG. 7A is a front left elevated perspective view of an uninstalleddough handling module according to one embodiment of the presentinvention;

FIG. 7B is a combined cross-sectional and side view of a dough canister,flexible lid and dough wheel according to one embodiment of the presentinvention;

FIG. 7C is a perspective view of dough being extruded for slicingaccording to one embodiment of the present invention;

FIG. 7D is a perspective view of dough being extruded for slicingaccording to one embodiment of the present invention;

FIG. 8 is a front, left, elevated wireframe perspective view of a doughhandling module without dough canisters according to one embodiment ofthe present invention;

FIG. 9 is a front, left, elevated wireframe perspective view of a doughhandling module with dough canisters according to one embodiment of thepresent invention;

FIG. 10 is a first front, left, elevated perspective view of a portionof a dough handling module removing a lid according to one embodiment ofthe present invention;

FIG. 11 is a second front, left, elevated perspective view of a portionof a dough handling module removing a lid according to one embodiment ofthe present invention;

FIG. 12 is a third front, left, elevated perspective view of a portionof a dough handling module removing a lid according to one embodiment ofthe present invention;

FIG. 13 is a front, left, elevated perspective view of a portion of adough handling module, in which a dough portion has been extruded and isready to be sliced according to one embodiment of the present invention;

FIG. 14A is a front, left, elevated perspective view of a portion of adough handling module, in which a dough portion has been slicedaccording to one embodiment of the present invention;

FIG. 14B is a perspective view of a moveable end surface of a doughcanister according to one embodiment of the present invention;

FIG. 15 is a perspective view of an extruder and canister lock cylindersaccording to one embodiment of the present invention;

FIG. 16 is a front, right, elevated wireframe perspective view of ahot-press module with a puck elevator at an upper level according to oneembodiment of the present invention;

FIG. 17 is a front, right, elevated wireframe perspective view of ahot-press module with a puck elevator at a lower level according to oneembodiment of the present invention;

FIG. 18 is a front, right, elevated wireframe perspective view of ahot-press module after a rotary arm has pushed a dough puck onto anupward-facing surface according to one embodiment of the presentinvention;

FIG. 19 is a front, right, elevated wireframe perspective view of ahot-press module as a bottom press plate and top press plate press adough puck according to one embodiment of the present invention;

FIG. 20 is a front, right, elevated wireframe perspective view of ahot-press module after a bottom press plate and a top press plate havepar-baked a dough puck according to one embodiment of the presentinvention;

FIG. 21 is a front, right, elevated wireframe perspective view of ahot-press module as a par-baked dough puck is removed according to oneembodiment of the present invention;

FIG. 22 is a right, front, elevated perspective view of an ingredientsdispensing module situated within a refrigerated module according to oneembodiment of the present invention;

FIG. 23 is a detailed perspective view of a toppings plate according toone embodiment of the present invention;

FIG. 24A is a top plan view of par-baked dough on a toppings plateaccording to one embodiment of the present invention;

FIG. 24B is a perspective view of a sauce dispenser in a centralposition relative to a toppings plate according to one embodiment of thepresent invention;

FIG. 24C is a perspective view of a sauce dispenser in a sauce edgeposition relative to a toppings plate according to one embodiment of thepresent invention;

FIG. 25A is a detailed view of a cheese handling portion of aningredients dispensing module according to one embodiment of the presentinvention;

FIG. 25B is a bottom view of the exterior of a cheese tub containeraccording to one embodiment of the present invention;

FIG. 25C is a perspective view of a cheese dispenser beginning todispense cheese granules onto par-baked dough;

FIG. 25D is a perspective view of a cheese dispenser in a non-extendedposition relative to a toppings plate according to one embodiment of thepresent invention;

FIG. 25E is a perspective view of a cheese dispenser in an extendedposition relative to a toppings plate according to one embodiment of thepresent invention;

FIG. 25F is a perspective view of a cheese dispenser coupled to ameasuring tube via a trap door in a first position according to oneembodiment of the present invention;

FIG. 25G is a perspective view of a cheese dispenser coupled to ameasuring tube via a trap door in a second position according to oneembodiment of the present invention;

FIG. 25H is an exploded perspective view of a cheese tub containeraccording to one embodiment of the present invention;

FIG. 26A is a perspective view of a pepperoni carousel, withoutpepperoni, according to one embodiment of the present invention;

FIG. 26B is a perspective view of a pepperoni carousel, with pepperoni,according to one embodiment of the present invention;

FIG. 26C is an exploded perspective view of a pepperoni carousel, withpepperoni, according to one embodiment of the present invention;

FIG. 27 is a perspective view of a fork-like transfer mechanism having aplurality of tines according to one embodiment of the present invention;

FIG. 28 is a perspective view of a fork-like transfer mechanisminserting an uncooked pizza into the oven according to one embodiment ofthe present invention;

FIG. 29A is a cross-sectional view of a rotatable oven in an openposition according to one embodiment of the present invention;

FIG. 29B is a cross-sectional view of a rotatable oven in a closedposition according to one embodiment of the present invention;

FIG. 29C is an exploded view of a rotatable oven according to oneembodiment of the present invention;

FIG. 29D is a side view illustrating a cooking process in an ovenaccording to one embodiment of the present invention;

FIG. 30 is a top, left, elevated perspective view of a boxing module andan oven according to one embodiment of the present invention;

FIG. 31 is a top, left, elevated perspective view of a cooked pizzabeing removed from an oven according to one embodiment of the presentinvention;

FIGS. 32A-32E illustrate a shovel removing a cooked pizza from an ovenaccording to an embodiment of the invention.

FIG. 33 is a top, left, elevated perspective view of a cooked pizzaafter being removed from an oven according to one embodiment of thepresent invention;

FIG. 34 is a top, left, elevated perspective view of a cooked pizzabeing inserted into a box according to one embodiment of the presentinvention;

FIG. 35 is a perspective view of box storage preparing to remove onefolded box for delivery to a box staging area according to oneembodiment of the present invention;

FIG. 36 is a perspective view of box storage removing one folded box fordelivery to a box staging area according to one embodiment of thepresent invention;

FIG. 37 is a perspective view of box storage delivering one folded boxto a box staging area according to one embodiment of the presentinvention;

FIG. 38 is a right, front, elevated perspective view of a portion of aboxing module and an unfolded box according to one embodiment of thepresent invention;

FIG. 39 is a method of preparing a pizza according to one embodiment ofthe present invention; and

FIG. 40 is a system control architecture of a system for preparing apizza according to one embodiment of the present invention.

FIG. 41 is a perspective view of an embodiment pizza vending machine.

DETAILED DESCRIPTION

Throughout this description the term “actuator” will be used to indicatea device that imparts a desired mechanical motion to another component.It will be appreciated that any suitable actuator may be used; forexample, preferred embodiments use electric motors for many of theactuators discussed herein. However, other types of actuators can alsobe used, including pneumatic or hydraulic devices, solenoids or thelike, depending upon the particular requirements of the specific taskthe actuator is to perform.

Referring to FIG. 1, an example of a housing 100 of an automated pizzamaker is illustrated. For the sake of clarity, housing 100 isillustrated substantially without interior machinery. Housing 100 caninclude a refrigeration module 101, a cooking module 102 and a boxingmodule area 103. Refrigeration module 101, as described below, includesapparatus used to store and process edible components prior to andduring preparation of an individual pizza. Cooking module 102, asdescribed below, includes apparatus used to cook an individual pizza.Boxing module 103, as described below, includes apparatus used topackage a cooked pizza for delivery to a customer. Housing 100 may alsoinclude one or more wheels 104 and/or stands 105. Wheels 104 may be usedfor transporting housing 100, and stands 105 may be used to fix housing100 at a desired location. Other designs of housing 100 that placemodules in a different physical relationship with each other may beused, with corresponding alterations to the transfer of the pizza and/orits components from one module to another.

Refrigeration module 101, cooking module 102 and boxing module 103, aswell as any sub-modules therein, may include sensors to monitor variousconditions described below, or to provide verification that variouscommanded movements and motions described below have in fact taken placeas commanded or expected. Waiting times for a step to complete maydepend upon the sensed conditions, and alarms may be raised if variouscommands have not completed as commanded or expected. The selection andplacement of these sensors is known by persons of skill in the art,unless described otherwise. These modules and sub-modules may be underthe monitor and control of a respective module processor, which in turnmay be in communication with neighboring module processors when anaction should be coordinated with a neighboring module. Such anarchitecture allows for simpler interconnect wiring throughout theautomated pizza maker. The module processors may be in further contactwith an overall system processor. Collectively these electronics formthe control circuitry of an embodiment device to control all aspects ofthe device.

Referring now to FIG. 2, refrigeration module 101 includes arefrigerator compartment 201 and a freezer compartment 202.Refrigeration module 101 is cooled by refrigeration equipment that mayinclude compressor/condenser 203, evaporator 204, coolant tubes 205 thatconnect compressor/condenser 203 and evaporator 204, refrigerator fan206, and filter housing 207.

Exemplary operation of evaporator 204 is illustrated in FIG. 3. A streamof input air 301 is drawn from the interior of refrigeration module 101through air inlet 302. Input air 301 passes over evaporator pan 302.Above evaporator pan 302 is a heat pump coil (not illustrated in FIG.3). The heat pump coil cools input air 301, to produce a stream ofoutput air 305, which may be filtered, and which is expelled back intothe interior of refrigeration module 101 through air outlet 304.

FIG. 4 is a lower front right perspective view of filter housing 207,which is coupled to refrigerator compartment 201 and is located abovethe cooking module 102. Within filter housing 207 are one or moreair-moving devices such as a fan, an impeller, bellows or the like,which draws a stream of input air 401 through one or more inlets 401into filter housing 207, which is then filtered in a conventionalfashion and subsequently exhausted from device 100. The filter housing207 is used to treat and expel the hot and potentially smoke laden airout of the device 100. The action of expelling air out of the device 100draws in “fresh” air into the device 100 through vents on the bottom ofthe large front outer door to cool the internal air of device 100.

A plurality of thermocouples or other suitable temperature-measuringdevices (not shown in FIG. 3 or 4) may be provided within refrigerationmodule 101 to monitor the temperature at various places for properoperation. By way of example, programmable control circuitry withindevice 100 may activate other components within device 100 in accordancewith pre-programmed criteria in response to input temperature signalsgenerated by the temperature-measuring devices. For instance,temperature of air inside the filter housing 207 may be measured by afirst thermocouple located inside the exhaust filter housing 207 andafter the air filters. Input air 301 entering evaporator 204 may bemeasured by a second thermocouple, and output air 305 exiting theevaporator 204 may be measured by a third thermocouple. Temperature ofair inside refrigerator compartment 201 may be measured by a fourththermocouple. For ease of reference, the temperature measured by thefirst through fourth thermocouples may be referred to as T1-T4,respectively. Various calculations may be made, based upon temperaturemeasurements produced by the thermocouples. For instance, an averagefreezer air temperature may be calculated as (T2+T3)/2, and anevaporator differential can be calculated as |T2−T3|. One or more of thethermocouples can also be monitored for comparison to one or morecorresponding temperature thresholds (e.g., “low,” “high,” “very high,”etc.). The device 100 control circuit may then activate othercomponents, such as fans or the like, based upon the processing of thesetemperature measurements and related pre-determined thresholdconditions.

In a preferred embodiment, a temperature sensor may be positioned nearthe dough, and distanced away from the evaporator outlet. Such a sensormay be used without the need for averaging to control the freezercompartment temperature. A dough wheel module, described in detailbelow, may have additional fans mounted on it to circulate and mix theair throughout the cabinet to minimize temperature gradients and improvedough consistency.

In other embodiments a temperature sensor may be attached to theevaporator refrigerant feed line tubing and used to measure thetemperature of the hot gas leaving the evaporator in hot gas mode tojudge when to end a defrost cycle. In defrost mode, the refrigerantflows in the opposite direction, bringing hot gas into the evaporatorfor rapid defrosting. The presence of ice or frost on the evaporatorfins and tubes tends to keep the temperature of the hot gas leaving theevaporator from rising too high, and thus a rise in gas temperaturebeyond a predetermined threshold may indicate that ice or frost on theevaporator has melted.

In other embodiments, a temperature sensor may be used to control a fanthat draws air from the freezer side to the fridge side into a toppingscompartment, which is discussed at length below.

In yet other embodiments, a temperature sensor may be used to measurethe temperature of exhaust air from the device 100 to determineeffectiveness of an exhaust blower to cool the ambient air inside thedevice 100 (not to be confused with the air inside the refrigeratedcabinets). Another temperature sensor may be used to monitor theevaporator refrigerant exit line, in which case the difference betweenthe exit line and the feed line (discussed above) may be used toindicate the presence of ice on the evaporator to initiate a defrostcycle. As frost develops on the evaporator coil it insulates therefrigerant from the air flow, causing a drop in this temperaturedifference over time. When the average difference falls below apredetermined threshold over a predetermined amount of time, it may beinterpreted as frost accumulation on the fins and a defrost cycle may beinitiated.

Freezer compartment 202 may be a frost-free or non-frost-free design.The temperature measurements and their history can be used by arefrigeration module processor to predict a buildup of frost to a levelat which defrosting may be advisable. Excessive frost impairs a coolingefficiency of the refrigeration module 101. Since defrosting involveschanging temperatures inside refrigeration module 101 and may interferewith the rapid preparation of pizza, it may be desirable to deferdefrosting, if possible, to a time when the demand for pizza is expectedto be low, such as during overnight hours. Defrosting may also becommenced by manually by a technician, serviceman or the like. Duringsuch defrosting operations other maintenance or adjustments may beperformed, such as changing the pizza recipe based on the local weatherconditions and seasons. The external ambient air temperaturemeasurements can be used as an indirect weather condition indicator fordetermining the frequency of the scheduled defrosts. Defrosting may beperformed in a conventional manner as known in the art or as describedabove.

Referring now to FIG. 5, an elevated front right perspective view ofcompressor/condenser 203 is shown, which is used to maintain at least aportion of refrigeration module 101 at or below one or more presettemperature(s). Standard techniques known in the art may be used tocontrol operations of the compressor/condenser 203 and the relateddefrosting heater for defrosting purposes. However, consideration ofpending orders may be one variable when determining whether or not toinitiate a defrosting cycle. For example, if a pizza order queue isempty and there is no activity on the user input/output touch screen,the defrost sequence may start immediately; otherwise, it may be delayeduntil the queue is empty. The defrost sequence may also be initiatedmanually via, for example, a technician user interface on the device 100user interface, discussed below.

Also, during a defrost sequence, if the air temperature within freezercompartment 202 rises above a preset threshold for longer than a “doughcontrol” time, which may be set based upon experience by a technician, awarning signal may be activated to provide a “dough is too soft” warningand thus, for example, shut down the defrosting sequence. In preferredembodiments the device control circuitry keeps the freezer compartmentat a temperature that is between 20° F. to 25° F. This temperature rangeis ideal as it insures a natural taste of the baked pizza, and alsoprovides desirable mechanical properties for the cutting and handlingthat is set forth in more detail below.

The temperature of the refrigerator compartment 201 may be controlled bythe circulation of air from the freezer compartment 202. For example, ifthe air temperature within refrigerator compartment 201 rises above apredetermined threshold, and freezer compartment 202 is not defrosting,then control circuitry can activate refrigerator fan 206 in order tocirculate air between refrigerator compartment 201 and freezercompartment 202. If the air temperature within refrigerator compartment201 stays very high for a period of time that exceeds a “food safety”time-out, then a “food expired” alarm can be triggered. Once the airtemperature within refrigerator compartment 201 drops below apredetermined threshold, the refrigerator fan 206 can be turned off.

A fan within exhaust filter housing 207 may be controlled by therefrigeration module processor. If the exhaust air temperature risesabove a predetermined turn-on threshold, the exhaust fan within exhaustfilter housing 207 turns on. If the exhaust air temperature rises abovea second, higher threshold, then a “fire” alarm turns on. Once theexhaust air temperature drops below a predetermined turn-off threshold,the exhaust fan turns off. The turn-off threshold is preferably lessthan the turn-on threshold.

Referring now to FIG. 6, there is illustrated a front left elevatedperspective view of a dough handling module 601 disposed within freezercompartment 202 of refrigeration module 101. FIG. 7A illustrates a frontleft elevated perspective view of dough handling module 601 withoutrefrigeration module 101, in order to more clearly show the componentsof dough handling module 601. Dough handling module 601 includes a doughcanister holder in the form of a dough wheel 702 that is adapted toremovably hold a plurality of dough canisters 701 in a respective cradle710 and provide a selected dough canister 701 to subsequent equipmentfor downstream processing, as discussed below. For example, dough wheel702 may serve as a revolver, rotatably cycling through cartridges ofdough canisters 701, delivering them to mechanisms that perform specifictasks upon the selected dough canister 701. Each dough canister 701contains refrigerated or frozen pizza dough. Each dough canister 701preferably includes a removable lid 703 on at least a proximal end. Adistal end of each dough canister 701 may include a moveable end surfaceor wall 703 a, serving as a plunger or the like to push dough out fromthe proximal end once the lid 703 has been removed. Dough canister 701and the dough therein are generally in a cylindrical or tapered shape inorder to facilitate the preparation of round pizzas, but other shapessuch as a rectangular cross-sectional shape may be usable, with thecartridge and plunger 703 a shapes of each canister 701 being adjustedaccordingly.

Referring again to FIG. 7A, dough handling module 601 further includesat least one lid-removal mechanism 704 and lid collection receptacle708, which typically are disposed adjacent to a portion of dough wheel702 on a side corresponding to the proximal end of dough canister 701after dough canister 701 is inserted into dough wheel 702. Only one lidremover 704 is shown; however, preferred embodiments utilize a pair oflid remover mechanisms 704, one in front of the dough handling module601 (as shown in FIG. 7A), and one in the back of the dough handlingmodule 601 (not shown). Lid collection receptacle 708 may take the formof a tray, basket, bag, or the like. Dough handling module 601 furtherincludes a dough pusher 705, which typically is disposed offset to aportion of dough wheel 702 on a side corresponding to the distal end ofdough canister 701 after dough canister 701 is inserted into dough wheel702 and engages with the plunger 703 a in an active dough canister 701.Dough pusher 705 may be sufficiently offset from dough wheel 702 toallow clearance for dough canister 701 to be positioned, by dough wheel702, in front of dough pusher 705. Dough handling module 601 furtherincludes a cutting mechanism 706 (illustrated in FIG. 7A in a loweredposition), which typically is disposed adjacent to a portion of doughwheel 702 on a side corresponding to the proximal end of dough canister701 after dough canister 701 is inserted into dough wheel 702. Doughhandling module 601 also includes a collection plate 707 to collect thecut dough; the collection plate 707 can be part of a puck elevator 1601,discussed later with reference to FIG. 16.

Operation of dough handling module 601 proceeds first by the loading ofdough wheel 702 with one or more dough canisters 701 by, for example, aservice person. Initially, the loaded dough canisters 701 aresubstantially filled with dough and are lidded. Dough canisters 701 areinserted such that a lidded end is facing in a proximal direction towardthe front of dough handling module 601 in the orientation of FIG. 7A.During operation controlled by a dough module processor, which may bepart of the overall device 100 control circuitry, dough wheel 702 ismoved in order to position a selected, full dough canister 701 adjacentto lid-removal mechanism 704. Dough canister 701 may be selected basedupon a lid-detection sensor (not shown in FIG. 7A), or based uponprocessor-based tracking of used and full dough canisters 701. Fulldough canisters 701 may also be selected on the basis of avoidingexcessively uneven weight loading of dough wheel 702. Hence, the controlcircuitry may cycle through canisters 701 in an alternating, opposingpattern to substantially maintain the balance of wheel 702.

Lid-removal mechanism 704 removes lid 703, for instance by way ofsuction, prying, etc. Any suitable mechanism may be used as determined,for example, by the construction of the lid 703. Dough wheel 702 and/ordough canister 701 can include a mechanical stop in order tosubstantially prevent excessive horizontal movement of dough canister701 as lid 703 is removed. FIG. 7B illustrates one embodiment of a doughcanister 701, flexible lid 703 and dough wheel 702 designed to operatewith a lid-removal mechanism 704. An openable end of dough canister 701may have a circumferential flange 751 which couples with an overhang 752of flexible lid 703 when dough canister 701 is sealed. Dough wheel 702includes a cradle 710 used to support dough canister 701, the shape ofcradle 710 being designed to closely match the cross-sectional shape ofdough canister 701. Dough wheel 702 includes a plurality of posts 753,754, arranged around at least a portion of the perimeter of cradle 710,that extend substantially perpendicular from the plane of dough wheel702 on a side that faces lid-removal mechanism 704. Posts 753, 754include posts of at least two different lengths.

Dough canister 701 is initially loaded into cradle 710 with the liddedend 703 facing toward the lid-removal mechanism 704, and may bepositioned in cradle 710 such that flexible lid 703 gently touches thelonger post 753. Lid-removal mechanism 704 removes flexible lid 703 fromdough canister 701 by first applying a rear-ward (i.e., distal) force,such as by a force pushing the center of flexible lid 703, and/or aforce pulling in a rear-ward direction on the distal end of doughcanister 701. This can be performed by any suitable actuator, such as bya solenoid, a pneumatic device, worm gear or the like, which can engagewith cap 703 on the proximal end of canister 701. Another device maysimilarly engage with, for example, a projection on the distal end ofthe canister 701 to further distally urge canister 701. In a preferredembodiment, discussed below, a rear lid plunger 802 may be used thatemploys suction to distally pull upon the canister 701, such as upon theplunger 703 a. Contemporaneously, suction may be used on the proximalside and activated to draw flexible lid 703 toward lid-removal mechanism704. The rear-ward force pushes the assembled dough canister 701 andflexible lid 703 against the first post 753 having the greatest length.Suction can be provided by the same actuator that provides themechanical motive force upon the lid 703, or may be provided by asuction cup, hose, hoses or combinations thereof and engaged therewith.

Continued application of the rear-ward force pushes dough canister 701backward, but also forces flexible lid 703 to disengage fromcircumferential flange 751 of dough canister 701 at the location of afirst post 753. Continued application of rear-ward force continues topush dough canister 701 backward, forcing flexible lid 703 to disengagefrom circumferential flange 751 of dough canister 701 at the location ofa second post 754, the second post 754 having the next greatest length.Application of rear-ward force continues until lid 703 pops off. Thesuction is maintained while the lid remover 704 retracts, bringing thelid 703 with it, and is then deactivated, allowing the removed flexiblelid 703 to fall.

In one embodiment, posts 753, 754 are arranged around the circumferenceof cradle 710 in order of their lengths. Flexible lid 703 is ideallyflexible enough to resist breaking, but not so flexible thatinsufficient force is coupled to the perimeter of flexible lid 703 todisengage flexible lid 703 from dough canister 701. After lid 703 popsoff, backward motion of dough canister 701 stops as circumferentialflange 751 of dough canister 701 engages with dough wheel 702 at theedge of cradle 710.

Removed lids 703 drop to lid collection receptacle 708 for collection.Dough wheel 702 then positions the de-lidded dough canister 701 as anactive canister 701 adjacent to cutting mechanism 706. Lid-removalmechanism 704 retracts, in order to facilitate positioning of doughwheel 702 and dough canister 701 adjacent to cutting mechanism 706.Dough pusher 705 pushes the distal end wall 703 a of dough canister 701,which in turn extrudes a portion of the dough through the de-liddedproximal end of dough canister 701, to be engaged by cutting mechanism706.

Sensors 709 operate to detect the amount of dough that has beenextruded. Sensors 709 may operate optically, such as a linear array ofemitters (e.g., LEDs) and matching detectors on opposing sides ofextruding dough, for example. However, any suitable detecting mechanismfor measuring the amount of extruded dough may be used, includingmechanical sensors or the like. With specific reference to an opticaldetection system, the optical detectors may produce a composite signalwhose strength or voltage depends upon the amount of light received fromthe emitters corresponding. The linear array of emitters canpreferentially be arranged at an angle that is not parallel to a forwardcutting face of the extruded dough (e.g., at a diagonal angle withrespect to the cutting face as shown in FIG. 7A, from proximal to distalends, to as to be able to measure increasing thicknesses of extrudeddough). Referring to FIG. 7C, as dough 720 begins to be extruded, light721 from sensors 709 begins to be blocked. Referring to FIG. 7D, as moredough 730 is extruded, a greater portion of light 731 from sensors 709is blocked, causing the composite signal to vary in strength as afunction of dough extrusion distance. The strength of the compositesignal can be monitored to measure the thickness of the extruded dough,and used as a signal by the control circuitry to initiate operation ofcutting mechanism 706 when the dough is at a desired thickness. Thedesired thickness can be user-selectable in order to provide a pizzacrust having a selectable characteristic. Hence, user the input/outputinterface for the device 100 can change parameters in the controlcircuitry that cause the control circuitry to correspondingly change thethickness at which the dough is cut.

Range of sensors 709 may be affected by the number of emitters in thelinear array of emitters and/or the length of the array. The sensitivityof sensors 709 can be affected by how closely the individual emittersand detectors are arranged within sensors 709. The angle at which thelinear array of emitters are arranged with respect to the forward faceof the extruded dough can also affect the range and sensitivity of themeasurement of the amount of extruded dough. For instance, aperpendicular angle provides the greatest range but least sensitivityfor a given sensor size and density. Conversely, a relatively shallowangle provides a small range but the greatest sensitivity. The rangeand/or sensitivity can be chosen to provide at least as much range asthe difference between the thinnest pizza that might be prepared (e.g.,a thin crust pizza) and the thickest pizza (e.g., a deep dish pizza),plus an allowance for tolerances and variations in monitoring andcontrol.

Dough canister 701 may have a substantially cylindrical shape (asopposed to a tapered shape) in order to present a substantially constantfriction per unit of length as the dough is extruded. A mechanical stop,such as provided by flange 751, can engage with a face of the cuttingmechanism 706 to substantially prevent forward movement of doughcanister 701 as the dough is extruded from dough canister 701. Cuttingmechanism 706 cuts the extruded dough to create a dough puck (not shownin FIG. 7A). The dough puck drops to a collection plate 707 on a puckelevator 1601, discussed with reference to FIG. 16, for furtherprocessing by the automated pizza maker, which passes through a hole 712in the insulation of the freezer compartment 202.

Referring now to FIG. 8, there is illustrated a front, left, elevatedwireframe perspective view of dough handling module 601. Elementsillustrated but not previously described include extruder 801 and rearlid plunger 802. Extruder 801 is configured to move forward and engagewith plunger 703 a as dough pusher 705 pushes dough forward to beextruded from dough canister 701. To prevent unwanted forward motion ofdough canister 701, a guillotine hub (not illustrated in FIG. 8) canengage with dough canister 701 at circumferential lip 751, thus forminga mechanical stop. A canister lock, such as locking cylinder(s) 1501 orthe like, discussed later with reference to FIG. 15, may extend forward(i.e, proximally) from the rear of dough handling module 601, parallelto the path of extruder 801, in order to push against dough canister 701and thus secure dough canister 701 against the guillotine hub.

Rear lid plunger 802 operates in cooperation with lid-removal mechanism704. When lid 703 is to be removed, rear lid plunger 802 may engage withthe distal end 703 a of dough canister 701 to pull dough canister 701backward as lid-removal mechanism 704 pushes lid 703 forward. Rear lidplunger 802 may operate by suction, prying, etc. Rear lid plunger 802may be retractable, in order to facilitate subsequent positioning doughwheel 702 and dough canister 701 adjacent to cutting mechanism 706.

Referring now to FIG. 9, there is illustrated a front, left, elevatedwireframe perspective view of dough handling module 601 being fullypopulated with dough canisters 701, at least some of which have lids 703attached.

Prior to removal of lid 703 from dough canister 701, in an embodiment ofthe invention, the front (and back, if installed) lid-removal mechanisms704, 802 are in an idle (refracted) position. The position of thelid-removal mechanism 704, 802 may be confirmed by use of acorresponding position sensor.

Referring now to FIGS. 10-12, illustrated are front, left, elevatedperspective views of a portion of dough handling module 601 in theprocess of removing lid 703 from dough canister 701 by a suction method.A plurality of posts 1001 are illustrated, with at least a first post1001 a having a different length than a second post 1001 b. FIG. 10illustrates dough canister 701 positioned in dough wheel 702, adjacentto lid-removal mechanism 704, with lid-removal mechanisms 704, 802 inextended positions so as to engage with respective ends 703, 703 a ofcanister 701. FIG. 11 illustrates dough canister 701 having lid 703removed and still coupled by suction to lid-removal mechanism 704, withlid-removal mechanism 704 in a retracted position. FIG. 12 illustratesdisposal of lid 703 after suction is disabled from lid-removal mechanism704. Any suitable type of actuator may be used to proximally anddistally drive lid-removal mechanisms 704, 802.

After lid 703 is removed from dough canister 701, dough wheel 702 isrotated in order to position the opened dough canister 701 adjacent tothe cutting mechanism 706. Referring now to FIG. 13, there isillustrated a front, left, elevated perspective view of a portion ofdough handling module 601, in which the active opened dough canister 701has been moved adjacent to cutting mechanism 706, and a dough portion1301 has been extruded and is ready to be sliced by use of cuttingmechanism 706. The thickness of dough portion 1301 may be sensed and/orcontrolled by sensors 709 (illustrated in FIG. 7A), inorder—ultimately—to provide a pizza having controllable characteristics,such as crust thickness.

Once the customer order for a new pizza has been accepted, dough pusher705 pushes forward the dough within dough canister 701, therebyextruding dough portion 1301. A predetermined thickness of dough portion1301 can be produced by monitoring and/or calculating the velocity andacceleration of the dough through dough canister 701, and stoppingmotion of the dough pusher 705 when the predetermined thickness has beenattained. The position of dough pusher 705 needed to produce thepredetermined thickness of dough portion 1301 may also take into accountthe thickness of cutting mechanism 706.

When it is time to cut the dough, the dough pusher 705 may retract for ashort distance to prevent the further extrusion of dough. Referring toFIG. 14A, cutting mechanism 706 moves to an extended position, therebyslicing dough portion 1301 to produce a dough puck 1401. Dough puck 1401then falls onto collection plate 707 (not shown in FIG. 14) for furtherprocessing by a hot-press module (described below). Various shapes ofcollection plate 707 may be useful, such as a flat plate, or awell-shaped receptacle adapted to match the shape of dough puck 1401.

Referring now to FIG. 14B there is shown an embodiment of the distal endwall 703 a of dough canister 701, having a plurality of gripping knobs1411 disposed on a proximal surface 1412 of distal end wall 703 a. Ascutting mechanism 706 slices dough portion 1301, a shear force iscreated in the dough, which would tend to pull more dough out from doughcanister 701. To counteract this shear force, the moveable end surface703 a at the distal end of dough canister 701 is patterned with aplurality of gripping knobs 1411, which may have, for example, aT-shaped cross-section or the like to provide flanges that mechanicallyengage with and collectively grasp the dough. When dough canister 701 isinitially filled with dough, dough flows around and among the pluralityof gripping knobs 1411. As the dough freezes it hardens among thegripping knobs 1411, thereby securely gripping the dough andsubstantially preventing shear forces from pulling an undesired amountor shape of dough from dough canister 701 when the dough is cut.

Eventually, the dough within dough canister 701 is substantially usedup, and further movement of extruder 801 of dough pusher 705 may belimited by a mechanical stop, sensors, a software stop based on themeasured position of extruder 801, or combinations thereof. Referringnow to FIG. 15, extruder 801 retracts from distal end of dough canister701. Next, canister lock cylinders 1501, which may engage with a rim ofcanister 701, retract distally, unlocking dough canister 701 from theguillotine hub, and allowing dough wheel 702 to move. One or moreactuators can be provided, controlled by the device control circuitry,to facilitate the proximal and distal movement of the extruder 801 andthe lock cylinders 1501. Dough wheel 702 moves in order to move anotherselected, full dough canister 701 (if available) to be adjacent to thelid-removal mechanism 704 to serve as the next active canister 701. Ifall dough canisters 701 are empty then an alarm may be activated. Ifonly one filled dough canister 701 remains in dough wheel 702, then awarning may be activated and the remaining filled dough canister 701will be used next. If several filled dough canister 701 remain in doughwheel 702, then the next filled dough canister 701 is selected basedupon factors such as balancing the weight load on the dough wheel 702.Lid(s) 703 of the selected filled dough canister 701 are removed, andthe de-lidded dough canister 701 is moved by dough wheel 702 to beadjacent to the cutting mechanism 706.

Various sensors may be provided to ensure proper positioning of thedough and dough handling components throughout this process, and todetect anomalous conditions such as dough sticking to cutting mechanism706 or whether certain operations are taking too much time, indicatingthe existence of a problem. The status of empty or filled doughcanisters 701 can be verified periodically, and compared to statusmaintained by the dough module processor, with anomalies indicatingcorresponding malfunction conditions.

Referring now to FIG. 16, there is illustrated a front, right, elevatedwireframe perspective view of hot-press module 1600. In a preferredembodiment, collection plate 707 is formed as part of puck elevator1601. Puck elevator 1601 together with a rotary arm 1606, discussedbelow, serve as a first transfer mechanism to move the dough puck 1401from the cutting mechanism 706 to the hot press module 1600 and isconfigured to move vertically between an upper level 1602 and a lowerlevel 1603. Respective openings 1608, 712 in hot-press module 1600 andfreezer compartment 202 may be provided to facilitate this movement.When hot-press module 1600 and dough handling module 601 are disposedwithin housing 100, upper level 1602 is preferably at or slightly belowthe level from which dough puck 1401 is cut from the dough. Optionally,puck elevator 1601 may have a surface that is shaped to substantiallymatch, or flexibly overlap (e.g., by a skirt), the shape of opening1608, thereby providing a thermal barrier between hot-press module 1600and dough handling module 601 when puck elevator 1601 is at upper level1602. In such embodiments, when not in use puck elevator 1601 can bekept positioned at the upper level 1602, or at a suitable correspondingposition, to maximize the effectiveness of the puck elevator 1601 as athermal barrier.

Lower level 1603 of hot-press module 1600 contains a bottom press plate1604, a top press plate 1605, a press plate actuator 1609 for urging thepress plates 1604, 1605 together, and a rotary arm 1606. Bottom pressplate 1604 has an upward-facing surface 1607 that is situated below, andadapted to the shape of, a downward-facing surface (not shown in FIG.16) of top press plate 1605. In an idle state of hot-press module 1600,upward-facing surface 1607 and the downward-facing surface of top pressplate 1605 are brought together in a closed position, which can help toconserve heat if heaters of the press plates 1604, 1605 are shut offwhile the pizza vending machine awaits a pizza order.

Referring now to FIG. 17, there is illustrated a front, right, elevatedwireframe perspective view of hot-press module 1600 with puck elevator1601 at lower level 1603. Press plates 1604, 1605 have separated fromtheir closed position in order to receive dough puck 1401. In operationof hot-press module 1600, after dough puck 1401 is deposited on or incollection plate 707, puck elevator 1601 brings dough puck 1401 down tolower level 1603, such that the bottom surface of dough puck 1401 is ata level at or slightly above upward-facing surface 1607. A top surface2002 of a pie transfer arm 2001, discussed in more detail below, islevel or substantially level with upward-facing surface 1607 to serve asa bridge between collection plate 707 and upward-facing surface 1607. Atthat level, an engaging surface of rotary arm 1606, which may besubstantially conformal to the shape of the edge surface of dough puck1401, pushes dough puck 1401 onto upward-facing surface 1607, and thenrotary arm 1606 retracts to an idle position. A movement (e.g.,vibration, jolt, etc.) may be provided by either rotary arm 1606 or bybottom press plate 1604 in order to help disengage dough puck 1401 fromrotary arm 1606 in the event of sticking. Additionally, in someembodiments, when dough puck 1401 is pushed onto surface 1607 by rotaryarm 1606, bottom press plate 1604 can descend to a height that is atleast the thickness of dough puck 1401 below, for example 10 to 30 mm ormore below, the top surface 2002 of pie transfer arm 2001 before rotaryarm 1606 retracts; such movement of bottom press plate 1604 can furtherserve to disengage dough puck 1401 from rotary arm 1606.

Rotary arm 1606 moves in an arc, the shape and direction of which can bedesigned by the length of rotary arm 1606 and the location of its axisof rotation. In an alternate embodiment, an arm having linear motion ina desired direction could also be used. As previously indicated, rotaryarm 1606 may have an engaging surface shape that is adapted to the shapeof dough puck 1401, for instance a curved engaging surface shape for around dough puck 1401, or a corner-like concave engaging surface shapefor a rectangular dough puck 1401. Rotary arm 1606 may push dough puck1301 by a rotary motion and/or linear motion.

Referring now to FIG. 18, there is illustrated a front, right, elevatedwireframe perspective view of hot-press module 1600 after rotary arm1606 has pushed dough puck 1401 onto upward-facing surface 1607. Puckelevator 1601 is still at lower level 1603.

Referring now to FIG. 19, there is illustrated a front, right, elevatedwireframe perspective view of hot-press module 1600 after at least oneof bottom press plate 1604 and top press plate 1605 have been movedtoward each other and engaged in order to press dough puck 1401 betweenthem. Optionally, a mold may be formed in the engaging surfaces of pressplates 1604, 1605 in order to help form the shape of the finished pizza.FIG. 19 illustrates bottom press plate 1604 having risen toward toppress plate 1605, in other embodiments top press plate 1605 may droptowards bottom press plate 1604. Press plates 1604, 1605 thaw andultimately compress dough puck 1401 under pressure to approximately thesize (e.g., diameter) of the finished, cooked pizza. The separationbetween press plates 1604, 1605 can be adjusted to provide a pizza crustof selectable characteristics (e.g., thin crust, standard, or thickcrust). The hot-press module thus forms an intermediate dough portionfrom the sliced dough portion of dough puck 1301 and onto which issubsequently disposed the customer-desired ingredients, if any.

One or both of bottom press plate 1604 and top press plate 1605 areheated in order to par-bake dough puck 1401 as dough puck 1401 iscompressed. Heaters may be cast into the press plates 1604, 1605 or thepress plates 1604, 1605 may be composed of two halves with standard ringheaters sandwiched in between. Heating time, temperature or both mayvary if selectable crust thicknesses are provided. Press plates 1604,1605 may begin to be pre-heated earlier in the process, such as whendough handling module 601 begins to process an order, in order to reducepar-baking time when dough puck 1401 is compressed.

Dough puck 1401 may be frozen when it is pushed onto bottom press plate1604. At least the first time that a dough puck 1401 is cooked, thecontrol circuitry may measure the time taken to compress a frozen doughpuck 1401, i.e., the time taken to move bottom press plate 1604 from afirst position to at least one other position toward top press plate1605 as dough puck 1401 defrosts and begins to cook. The time mayprovide an indicator of the thickness and hardness of dough puck 1401when it is frozen. Based on this time measurement, the controller maycalculate a number and duration of short movements performed by bottomplate 1604 and/or top press plate 1605 to press frozen dough puck 1401as it thaws. The short movements can include one or more cycles ofmoving bottom plate 1604 and top press plate 1605 together, and thenseparating bottom press plate 1604 and top press plate 1605. Thesemovements better allow dough puck 1401 to flow and thaw withoutscorching the surface of dough puck 1401, as well as to form the desiredand optimal pie crust, such as thick or thin, fluffy or dense, and soforth. These parameters may be experimentally determined, for example,and then programmed into the control circuitry; the control circuitrymay process inputs received from sensors in accordance with thesepre-programmed parameters to control the physical displacement of thepress plates 1604, 1605 from each other, the temperature of the plates1604, 1605, the cooking time and so forth.

Bottom press plate 1604 and/or top press plate 1605 may move to an“almost closed” position for a calculated length of time whilepar-baking dough puck 1401. As dough puck 1401 defrosts and iscompressed between bottom plate 1604 and top press plate 1605, the doughflattens and flows outward to form the shape of the finished pizza. Amold may be formed in bottom plate 1604 and/or top press plate 1605 inorder to provide a consistent shape, or to provide characteristics suchas a raised or thicker perimeter portion of the finished pizza.

During par-baking, water vapor and gasses are expelled from the dough.In some embodiments, bottom plate 1604 and/or top press plate 1605 mayinclude one or more controllable vent outlets, such as poppet valves ordouble valves, to allow the expelled water vapor and gasses to escape.Vent outlets are controlled to be open at least when expelling of watervapor and gasses is greatest. During par-baking, the dough also may havea tendency to cook faster on outer surfaces of the dough and more slowlyin the interior of the dough, thereby leading to a ballooning or voidsin the crust. In order to mitigate this effect, in some embodiments thebottom plate 1604 and/or top press plate 1605 may have one or more pinchpoints to pinch the top surface of the dough to the bottom surface ofthe dough. The pinch points may be provided by bumps on the bottomfacing surface of the top plate 1605 that are, for example, 3-5 mm inheight and 10-15 mm in diameter. By way of example, the pinch points maybe arranged with one bump in the center of the top plate 1605 and aplurality, such as six, bumps in a circular pattern a predetermineddiameter about the center, such as three inches about the center. Thepinch points may have a height configured to almost touch the bottomplate 1604, leaving, for example, a 0.25 mm gap.

The par-baking time can be calculated based on factors such as previoustime and temperature measurements for similarly-sized dough pucks 1401,and one or more internal temperatures of the pizza vending machine.Internal temperatures of the pizza vending machine may vary based uponfactors such as the rate at which pizzas are prepared, or the length oftime since a previous pizza was prepared, or the difference intemperature from outside the pizza vending machine. Prior to completionof par-baking, other modules within the automated pizza vending machinemay be notified in order for them to begin preparing for furtherprocessing of the pizza.

Upon completion of the par-baking operation by hot-press module 1600,release of the par-baked dough from the press plates 1604, 1605 may beassisted, such as by puffs of air from air outlets 1611 embedded in oneor both of the engaging surfaces of press plates 1604, 1605, whichdischarge air between the par-baked dough 2000 and the respective pressplate 1604, 1605. If appropriate valving is provided, such as by way ofthe valves discussed above, then the air outlets 1611 may share the sameopenings in press plates 1604, 1605 with the vent outlets used tocollect expelled water vapor and gasses from the dough as it par-bakes.Referring now to FIGS. 20 and 21, press plates 1604, 1605 separate, andpress plate actuator 1609 moves bottom press plate 1604 to a pietransfer level to await transfer of par-baked dough 2000 to the nextmodule of the pizza preparation machine, which ordinarily appliestoppings selected by the customer. The pie transfer level of bottompress plate 1604 may have the top surface 1607 of bottom press plate1604 substantially level with, but slightly below, a bottom surface 2003of pie transfer arm 2001 so that the bottom surface 2003 of pie transferarm 2001 can pass over the tops surface 1607 of bottom press plate 1604.That is, the top surface 1607 is level but slightly above pie transferbridge 2005. Hot-press module 1600 may be set to a standby mode if thereare no other pizza orders presently queued, or may be set to a preheatmode if another pizza is in the queue.

When par-baked dough 2000 is ready to be transferred to an ingredientsdispensing module 2200 (described below in connection with FIG. 22), amovement or puff of air may be used again to help avoid par-baked dough2000 from sticking to an undesired surface. For example, pie transferbridge 2005 may have pressurized air being ejected straight upward orslanted to reduce sticking and help support the weight of the par-bakeddough 2000 as it is being pushed onto toppings plate 2203. Pin holes orslots may be used on the top face of bridge 2005 to achieve this, or aperforated tube placed under the bridge 2005 with pin holes pointingdiagonally upward and towards direction of travel may be employed. Pietransfer arm 2001 pushes par-baked dough 2000 from the bottom pressplate 1604 onto a toppings plate 2203 described below. Pie transfer arm2001 may have a shape substantially matching the shape of par-bakeddough 2000.

Referring now to FIG. 22, there is shown ingredients dispensing module2200 shown situated within refrigerated module 101. Ingredientsdispensing module 2200 includes one or more cheese tubs 2201, saucedispenser 2207, and toppings dispensers 2202, such as for pepperoni orthe like. Cheese tubs 2201 can hold one or more types of cheese (e.g.,mozzarella and cheddar, in granular or diced form), and selectedtoppings dispensers 2202 can hold a meat, for example, such as pepperoniin stick form. Cheese tubs 2201 may be mounted on an ingredient carousel2210, which is coupled to a suitable bearing and actuator, in order torotatably move selected cheese tubs 2201 into and out of acheese-dispensing position. Ingredients dispensing module 2200 includesat least one opening 2205 to accept par-baked dough 2000 from hot-pressmodule 1600. Opening 2205 may be closeable in order to help thermallyisolate hot-press module 1600 from ingredients dispensing module 2200,such as by an actuated sliding door 2209 (shown in FIG. 25A) or thelike. A rotatable toppings plate 2203 is rotatably connected to andsupported by a pizza rotary arm 2401 (see FIG. 24), which providesrotational movement of the toppings plate 2203 within the ingredientsdispensing module 2200. Initially the pizza rotary 2401 arm positionsthe toppings plate 2203 adjacent to opening 2205 in order to accept apar-baked dough 2000. Respective actuators under control of the devicecontrol circuitry can be provided for each of the rotational coupling ofthe toppings plate 2203 to the pizza rotary arm 2401 and for the pizzarotary arm 2401 itself to impart the desired respective rotationalmovement of each, as discussed in more detail below.

Toppings plate 2203 includes a plurality of parallel ridges 2301 (seeFIG. 23) on an upper surface. A respective tube 2502 or the like conveysingredients from cheese tubs 2201 and toppings dispensers 2202 ontopar-baked dough 2000. As shown in FIG. 22, ingredients dispensing module2200 may include a second closeable opening 2208 used to transfer atopped par-baked dough 2000. Door 2206 allows for access to ingredientsdispensing module 2200 by service persons. Ingredients dispensing module2200 also includes a dispensing module controller (not shown) as part ofthe device control circuitry, which controls the actuators that movetoppings plate 2203 and dispensers 2201, 2202 in accordance with anorder obtained via the user input/output interface.

In operation of the ingredients dispensing module 2200, toppings plate2203 and the pizza rotary arm 2401 initially are in an idle positionawaiting delivery of par-baked dough 2000 from hot-press module 1600. Anotification or command from the hot-press module processor to theingredients dispensing module processor informs ingredients dispensingmodule 2200 of a request to receive par-baked dough 2000. Thereupon, asillustrated in FIG. 23, ingredients dispensing module 2200 prepares toreceive par-baked dough 2000 by positioning pizza rotary arm 2401adjacent to opening 2205 (if not already so positioned), and by rotatingtoppings plate 2203 to a position such that ridges 2301 point towardopening 2205 (i.e., are substantially parallel to the direction ofmotion of the par-baked dough 2000). Having ridges 2301 point towardopening 2205 lessens risk that par-baked dough 2000 will undesirablycatch or snag on a ridge 2301 as par-baked dough 2000 slides acrosstoppings plate 2203. Opening 2205 is opened if not already open, pietransfer arm 2001 pushes par-baked dough 2000 onto toppings plate 2203,pie transfer arm 2001 retracts back into hot-press module 1600, andopening 2205 may close. Pie transfer arm 2001 thus serves as a secondtransfer mechanism to transfer the par-baked dough 2000 to theingredients dispensing module 2200. Pizza rotary arm 2401 then movestoppings plate 2203 to a position away from opening 2205, such that atleast a portion of par-baked dough 2000 is underneath an ingredientsdispenser tube, such as cheese dispenser tube 2502.

FIG. 24A illustrates a top plan view of par-baked dough 2000 on toppingsplate 2203, with pizza rotary arm 2401 positioned such that cheesedispenser tube 2502 and sauce dispenser 2404 are located above par-bakeddough 2000. Rotatable motion 2402 of toppings plate 2203 can rotatetoppings plate 2203 around an axis located near the center of toppingsplate 2203. Rotatable motion 2403 of pizza rotary arm 2401 can rotatepizza rotary arm 2401 around an axis located along rotary arm 2401.

Dispensing of toppings onto par-baked dough 2000 depends upon optionsselected by a customer. For instance, a customer may order a pizza withor without tomato sauce, with or without pepperoni, or with a differentmix or quantity of available cheeses. Pizza may also be prepared with aflat bread crust. Or, the customer may order a simple flat bread with notoppings at all. If tomato sauce is requested, as shown in FIGS.24A-24C, rotary arm 2401 moves toppings plate 2203 along motion path2403 such that the center of toppings plate 2203 is under saucedispenser 2404. Contemporaneously, tomato sauce 2406 begins to flowthrough sauce dispenser 2404, toppings plate 2203 begins to rotate alongmotion path 2402, and rotary arm 2401 begins to rotate along motion path2403. Motion 2403 can be slower than motion 2402. As sauce dispenser2404 dispenses sauce, rotary arm 2401 moves toppings plate 2203 alongmotion 2403, such that sauce dispenser 2404 goes from being positionedover the center of par-baked dough 2000 to being positioned at asauce-edge position 2405 of par-baked dough 2000. Sauce-edge position2405 of par-baked dough 2000 is near to, but may be offset from, theedge of par-baked dough 2000, in order to allow for a sauce-freeperimeter portion of the finished pizza, and to help avoid spillage ofsauce off the par-baked dough 2000. Motion 2402 and motion 2403 togetherdistribute the sauce over the surface of par-baked dough 2000 in aspiral-like sauce track. Alternatively, dispensing of sauce 2406 maystart from perimeter 2405 and work towards the center of toppings plate2203.

Relative speeds of motions 2402, 2403 are selected to avoid or minimizegaps in the spiral-like sauce track. A pump speed of sauce dispenser2404 may gradually change as sauce dispenser 2404 approaches the edge ofpar-baked dough 2000 in order to compensate for changes in the linearspeed of par-baked dough 2000 passing under sauce dispenser 2404. Thus,synchronized motion of rotary arm 2401, toppings plate 2203 and pumpspeed of sauce dispenser 2404 helps provide relatively even distributionof sauce over the surface of par-baked dough 2000 in a spiral pattern.Alternatively, the rotational speed of the toppings plate 2203 may bechanged as a function of the position of the rotary arm 2401.

Once rotary arm 2401 arrives at sauce-edge position 2405, all motionstops for a short while, such as up to 10 seconds, in order to allowresidual drops of sauce to fall onto par-baked dough 2000. In someembodiments, the stopping time may be from 3 to 5 seconds. Aparticularly preferred embodiment employs a peristaltic pump in which avery short amount of tubing extends beyond the peristaltic pump, thusminimizing the amount of sauce 2406 that can drip. When the pump withindispenser 2404 stops dispensing, the pump reverses direction for aperiod of time sufficient to suck back the little amount of sauce thereis on the exit side of the peristaltic rollers. Then, rotary arm 2401positions toppings plate 2203 and par-baked dough 2000 to be ready forapplication of the next ingredient. If cheese is requested, then rotaryarm 2401 moves to a “cheese center” position explained in further detailbelow. If pepperoni (without cheese) is requested, then rotary arm 2401moves to a “pepperoni center” position explained in further detailbelow. If flat bread with sauce but without cheese or pepperoni isrequested, then rotary arm 2401 moves to a waiting position to wait fora forklift to remove par-baked dough 2000.

Referring now to FIG. 25A-25G, there are shown various views of a cheesehandling portion of ingredients dispensing module 2200. If a customerhas requested cheese, then the cheese can be first prefilled into ameasuring tube 2501. Pre-filling of measuring tube 2501 may start beforepar-baked dough 2000 is ready to receive the cheese, so that par-bakeddough 2000 is ready by the time measuring tube 2501 contains the desiredamount of cheese. For instance, depending on the type of the pizza beingprocessed, pre-filling of measuring tube 2501 may start either whenpicking up par-baked dough 2000 (if tomato sauce is not used) or duringtomato sauce dispersing.

Referring specifically to FIGS. 25B and 25H, there is shown a bottomview and a perspective exploded view of the cheese tub container 2201.Cheese tub 2201 includes an outlet hole 2510 along a bottom wall 2512 ofcheese tub 2201, and a rotary agitator 2511 coupled to an interior sideof bottom wall 2512. Carousel 2210 may have a hole that corresponds tooutlet 2510. Rotary agitator 2511 includes a central axle 2514 that runsthrough bottom wall 2512. Central axle 2514 is coupled to rotaryagitator 2511 on the interior side of bottom wall 2512, and central axle2514 is coupled to a coupling interface 2513 on an exterior side ofbottom wall 2512. Rotary agitator 2511 includes one or more arms which,when not used, may be positioned in a closed position over outlet hole2510, thus substantially preventing cheese from falling through outlethole 2510. Coupling interface 2513 may be coupled to an actuator belowcheese tub 2201, controlled by the device control circuitry, in order torotate rotary agitator 2511 and facilitate cheese falling through outlethole 2510. Outlet hole 2510 is positioned above measuring tube 2501,such that cheese falls into measuring tube 2501. When measuring tube2501 fills to a predetermined amount of cheese, the actuator positionsrotary agitator 2511 over outlet hole 2510 and stops turning rotaryagitator 2511. Any suitable sensor may be utilized to detect thepresence of cheese within measuring tube 2501. For example, if atransparent tube material is selected, an optical sensor may be used; ifa thin tube material is selected, a capacitive sensor may be used.Bottom wall 2512 may be sloped in order to facilitate cheese withincheese tub container 2201 moving to outlet hole 2510 when cheese tubcontainer 2201 is in an upright position.

As measuring tube 2501 is filling with cheese, rotary arm 2401 may bemoving toppings plate 2203 such that par-baked dough 2000 is in positionto begin receiving cheese. When measuring tube 2501 is sufficiently fulland par-baked dough 2000 is in position, toppings plate 2203 begins torotate along direction 2402. Contemporaneously, rotary arm 2401 rotatesalong direction 2403 such that par-baked dough 2000 is moved from havingits center being under cheese dispenser 2502, to having a cheese-edgeposition located under cheese dispenser 2502. Cheese-edge position maybe located at or near at sauce-edge position 2405, allowing acheese-free perimeter portion of the finished pizza, and helping preventspillage of cheese off of par-baked dough 2000. The rotation rate alongmotion 2403 is relatively slow compared to the rotation rate alongmotion 2402. Cheese may be transferred from measuring tube 2501 intocheese dispenser 2502. Cheese drops to the bottom of cheese dispenser2502 and is spread in a spiral path onto par-baked dough 2000 by thecombination of motions 2402 and 2403. Cheese dispenser 2502 may have apatterned lower shape, such as a rake, teeth, fingers or the like, inorder to facilitate uniform spreading of cheese. When the desiredquantity of cheese has been substantially spread onto par-baked dough2000, motion 2402 may stop and rotary arm 2401 may move along motion2403 to reposition the center of par-baked dough 2000 to be near cheesedispenser 2502.

A sensor, for example a photoelectric sensor, is positioned adjacent toor within measuring tube 2501 to detect when measuring tube 2501 is fulland to signal to the device control circuitry to stop the movement ofrotary agitator 2511. If measuring tube 2501 does not fill up in apredetermined time, the device control circuitry stops rotary agitator2511 so as to stop trying to dispense cheese and to close outlet hole2510. Ingredient carousel 2210 then rotates to position a second cheesedispensing tub 2201 over measuring cup 2501 to continue filling themeasuring cup 2501. A signal is stored or sent to notify of the need toreplace the first cheese dispensing tub 2201. When measuring tube 2501is full and rotary arm 2401 has properly positioned toppings plate 2203under dispensing cheese dispense 2502, a trap door 2504 on the bottomsurface of the measuring tube 2501 is rotated to allow for the cheese inthe measuring tube 2501 to fall onto par-baked dough 2000. The trap door2504 can be shaped with a tab on its trailing side that serves to tapthe measuring tube 2501 to provide some vibration to assist the cheesein the measuring tube 2501 to fall. Typically one tap is sufficient, buttaps may be repeated if a sensor does not detect cheese having fallen.

Contemporaneously to the measuring tube 2501 being emptied, cheesedispenser 2502 is lowered to a height (as shown in FIG. 25E) that iscloser to the surface of the par-baked dough 2000 to limit cheesegranule bouncing off of par-baked dough 2000. When the spreading of thecheese completes, the cheese dispenser 2502 lifts back up to itsoriginal height to allow any larger cheese clumps that could not flowout of the chute to be deposited onto par-baked dough 2000. In analternate embodiment, cheese dispenser 2502 may not have rake-likeprongs at the bottom, and instead the flow and spread of cheese can becontrolled by the device control circuitry to sequentially lower andlift the cheese dispenser 2502 in pulses. Each lifting of cheesedispenser 2502 allows for a small amount of cheese to flow out ofmeasuring tube 2501 and deposit onto par-baked dough 2000. In thisarrangement, the vertical movement of the cheese dispenser 2502 may alsobe used to make cheese dispenser 2502 squeeze and pinch the surface ofthe dough 2000 at multiple points before any ingredients have beenapplied, which can help to guard against excessive ballooning of dough2000 in the subsequent cooking process.

With specific reference to FIG. 25C, there is illustrated a perspectiveview of an embodiment cheese dispenser 2502 beginning to dispense cheesegranules 2521 onto par-baked dough 2000. Cheese dispenser 2502 may havea patterned lower shape 2522, for instance a rake shape or finger shapeas discussed above, that is useful for spreading the cheese granules2521 more evenly as par-baked dough 2000 moves. Cheese granules 2521 mayalso be located within cheese dispenser 2502, awaiting distribution aspar-baked dough 2000 moves under cheese dispenser 2502. Cheese granules2521 can be provided in an industry-standard size, such as ⅛″ cubes.Moisture content of the cheese granules 2521 affects their tackiness,which in turn affects how effectively patterned lower shape 2522 spreadsout the cheese granules. Some cheeses such as mozzarella may have arelatively high moisture content. If patterned lower shape 2522 does noteffectively spread out the cheese granules, cheese granules 2521 mayclump and start shoveling other ingredients already on par-baked dough2000. Vertical pulsation of dispenser 2502 may be used to furtherprevent occurrence of this problem.

Referring now to FIG. 26A, there is shown a perspective view of apepperoni carousel 2601, mounted on ingredient carousel 2210, and havingdisposed therein a plurality of empty pepperoni tubes 2602. Pepperonitubes 2602 may be loaded with a pepperoni stick or other kinds ofcylindrical-shaped meats or food products. Pepperoni is discussed in thefollowing only for the sake of illustration by way of a specific foodtype. Pepperoni tubes 2602 may be closed with stopper 2603 to helppreserve freshness of the food product within. Pepperoni tubes 2602 mayinclude a weight 2604 whose function is described below. A bottom ofeach pepperoni tube 2602 cooperatively engages with a base portion 2606of pepperoni carousel 2601. Below base portion 2606 is a slicer portion2607. Base portion 2606 includes a shaped through-opening under one ormore pepperoni tubes 2602. The shape of through-opening can be designedto permit a pepperoni stick to pass through base portion 2606 to slicerportion 2607, but prevent pepperoni tubes 2602 and weight 2604 fromfully passing through the through-opening. Referring now to FIG. 26B,there is shown a perspective view of a pepperoni carousel 2601 havingdisposed therein at least one pepperoni stick 2610 in a pepperoni tube2602, with weight 2604 disposed on top of pepperoni stick 2610. Weight2604 is used to exert downward pressure on a pepperoni stick 2610 as thestick 2610 is being cut, in order to counteract a tendency of thepepperoni stick 2610 to move upward when being cut.

With further reference to FIG. 26C, in operation, pepperoni carousel2601 may be rotated (e.g., clockwise) to pass a pepperoni stick 2610held by a selected pepperoni tube 2602 across a cutting blade 2605 inslicer portion 2607 in order to cut off one slice of pepperoni. Cuttingblade 2605 of slicer portion 2607 may be, for instance, a fixed bladedisposed over an opening in the body of slicer portion 2607; slicedpepperoni passes across the external side of the blade to drop onto thepar-baked dough 2000, while the pepperoni stick 2610 passes over theinternal side of the blade 2605. Pepperoni carousel 2601 may then berotated in an opposite direction (e.g., counter-clockwise) in order toreposition the pepperoni stick 2610 and selected pepperoni tube 2602 forcutting another slice of pepperoni. The clockwise and counter-clockwisemotion may be repeated for each slice of pepperoni to be produced. Cutslices of pepperoni fall onto par-baked dough 2000. Contemporaneously,par-baked dough 2000 is moved by the combined motion of toppings plate2203 along motion 2402 and rotary arm 2401 along motion 2403, therebycausing the cut pepperoni slices to fall across par-baked dough 2000.

When the pepperoni stick is used up, pepperoni carousel 2601 may berotated to select another pepperoni tube 2602 for cutting of morepepperoni. Any suitable sensor may be used to determine when a pepperonistick 2610 has been used up. For example, in preferred embodiments theweights 2604 are made from metal, and a sensor, such as a Hall sensor,can be used to detect the metal of weight 2604 and thus the amount ofpepperoni remaining, if any. If all pepperoni sticks are used up, anembodiment pizza machine can be configured to indicate to a customerthat no pepperoni is available, but that pizzas without pepperoni canstill be prepared.

In an alternate embodiment, the pepperoni carousel 2601 may rotate inonly one direction (e.g., clockwise), and a slice of pepperoni is cutfrom successive, adjacent pepperoni sticks 2610 as the pepperoni sticks2610 pass in turn over the cutting blade in slicer 2607. In yet anotherembodiment the slicer 2607 may rotate to pass the blade across pepperoniin the holding tubes 2602.

Because in preferred embodiments the ingredients carousel 2210 isrotatable, the control circuitry can be programmed to rotate theingredients carousel 2210 not only to bring a new cheese tubs 2201 intoposition, but also to enable a customer to view the ingredients offeredand to provide ease of serviceability for a technician. For example, theuser input/output interface of the pizza machine 100 can be programmedto enable the user, for example when placing an order, to move variousingredients into view by rotating one or more of the ingredientscarousel 2210 and pepperoni carousel 2601. It will be appreciated inthis context that pepperoni carousel 2601 need not store only pepperoni,but can store any cuttable, tube-shaped food product. By being able torotate the ingredients carousel 2210, and optionally the pepperonicarousel 2601, a customer is enabled the ability to see all of thepotential ingredients that can be placed upon a pizza. Similarly,permitting a technician to cause rotation of the ingredients carousel2210, such as by way of the customer user interface when in a specialdiagnostic mode, or by way of buttons, switches or the like presentwithin, for example, the refrigerated compartment 101, provides ease ofaccess to empty containers 2201, 2602 for replacement and/or refilling.

Once a preset number of food-item slices have been cut and applied topar-baked dough 2000, which number may be determined from, for example,parameters pre-programmed into the device circuitry, from customer inputobtained via the user input/output interface, or combinations thereof,pepperoni carousel 2601 returns to an idle position. Toppings plate 2203moves to a position adjacent to an exit door in order to be in aposition to transfer topped par-baked dough 2000 to an oven, asdescribed below. The exit door may be configured as second door 2208(see FIG. 22). Alternative embodiments may be configured to use opening2205 as the exit door. Toppings plate 2203 rotates to a position suchthat parallel ridges 2301 are facing the exit door. The exit door opensif it is not already open.

Referring now to FIG. 27, there is illustrated a fork-like transfermechanism 2703 (equivalently, fork 2703) having a plurality of tines2704, which serves as a lifting device used to transfer the toppedpar-baked dough 2701 to a rotatable oven. Rotation of the oveneliminates the need for conveying mechanisms that may be difficult toclean. Further, rotation of the oven allows for a central closedposition where a suitably-shaped non-moving barrier may act as a doorinstead of the need for a moving door that would require yet anotheractuator. Fork extender 2702 extends fork 2703 through the exit door2208 to pick up the topped par-baked dough 2701. Tines 2704 are shapedto fit between parallel ridges 2301 of toppings plate 2203. Parallelridges 2301 are shaped and arranged close enough to each other as toavoid excessive sagging of par-baked dough 2701 between adjacentparallel ridges 2301, yet spaced far enough apart to allow tines 2704 tohave sufficient rigidity to pick up the topped par-baked dough 2701.

After tines 2704 are inserted between parallel ridges 2301, fork 2703 islifted up so that topped par-baked dough 2701 is lifted from ridges 2301and is supported by fork 2703. Fork extender 2702 then retracts fork2703 through the exit door 2208, and fork 2703 transports toppedpar-baked dough 2701 by use of transfer mechanism 2705 to the entranceof rotatable oven 2706. Oven 2706 includes at least one opening 2707configured to accept topped par-baked dough 2701, and thus in theembodiment of FIG. 27, transfer mechanism 2705 is an elevator that movesbetween the level of the second door 2208 and the opening 2707 of theoven 2706. Fork extender 2702, fork 2703 and elevator transfer mechanism2705 thus together serve as a third transfer mechanism that moves thetopped par-baked dough 2701 from the ingredients dispensing module 2200to the oven 2706. Before topped par-baked dough 2701 is loaded into oven2706, a waiting time may be commanded by an oven controller. The waitingtime may be desirable to permit oven 2706 to complete the cooking of aprevious pizza, to pre-heat or the like. In another embodiment, oven2706 may include a second opening 2707 configured to let pass a cookedpizza.

Oven 2706 also includes an interior, horizontal oven plate 2708 having aplurality of air holes. Referring now to FIG. 28, fork 2703 insertstopped par-baked dough 2701 into oven 2706, whereupon pusher 2801prevents the par-baked dough 2701 from sliding back out as fork 2703 isretracted out of oven 2706. Pusher 2801 deploys after fork 2703 hasentered oven 2706 and an internal blower of oven 2706 has activated tobegin lifting par-baked dough 2701 off of fork 2703. Fork extender 2702then retracts fork 2703 from oven 2706. The pusher 2801 may be apneumatic device, a hydraulic device or a solenoid, and includes anretractable and extendible piston 2802 for engaging with the toppedpar-baked dough 2701. The piston 2802 may then retract after retractionof the fork 2703.

Referring now to FIGS. 29A-29B, there are illustrated cross-sectionalviews of rotatable oven 2706 taken in a horizontal plane through opening2707. Oven 2706 also includes a shroud 2906 adjacent to an outer surface2901 of oven 2706. Shroud 2906 ordinarily touches outer surface 2901,but is shown separated in FIG. 29A for the sake of clarity. Oven 2706(except shroud 2906) is rotatable in direction 2905 by use of anactuator 3001 (see FIG. 29C) coupled to oven 2706. FIG. 29A shows oven2706 rotated to a first position to have opening 2707 exposed and readyto receive topped par-baked dough 2701 (not shown in FIG. 29A) onto ovenplate 2708. Oven plate 2708 includes a plurality of air holes 2903 and areturn air vent 2904.

FIG. 29B shows oven 2706 rotated to a second position to have opening2707 covered by shroud 2906. Embodiments of oven 2706 having a secondopening 2707 may include a second shroud 2906 to cover the secondopening. In another alternate embodiment, oven 2706 may be substantiallystationary and shroud 2906 rotates along direction 2905, around oven2706, to cover or uncover opening 2707. In operation, oven 2706 may berotated to the first position (FIG. 29A) in order to expose opening 2707and allow topped par-baked dough 2701 to be loaded onto oven plate 2708.After oven plate 2708 is loaded and fork 2703 is retracted, oven 2706rotates to the second position (FIG. 29B) in order to close opening2707. Oven 2706 then begins to cook topped par-baked dough 2701 by acombination of convection, conduction and radiation heating. First (FIG.29D), heated air is blown upward through the plurality of air holes 2903in oven plate 2708 at a sufficient strength to lift topped par-bakeddough 2701 off from oven plate 2708, such that topped par-baked dough2701 then floats and convection cooks on a cushion of air; this helps toavoid the topped par-baked dough 2701 from sticking to the oven plate2708. Air returns to an oven blower via return inlet 2904. The quantityand position of the plurality of air holes 2903 may differ from thatshown in FIGS. 29A-29D, and are designed such that the cushion of airstably supports topped par-baked dough 2701. In addition, oven plate2708 may include a bump or raised lip 2710 along the periphery of plate2708, which may help to prevent topped par-baked dough 2701 fromfloating off of plate 2708.

In other embodiments oven 2706 is non-rotating version, having, forexample, a square or rectangular shape with separate entry and exitdoorways. In such embodiments, the conveying of pizza from one side ofthe oven to the other may be achieved by the strategic use of air beingblown under the pizza in variable amounts at various locations along thepath of the pizza, to create the effect of the pizza moving in onedirection or another. If unidirectional motion is desired, this effectmay be assisted by suitable tilting of the surface. The translationalmovement of the pizza may additionally be controlled with the use ofstoppers that may be deployed or released with suitable actuators asrequired to prevent undesired forward or backward motion of the pizza.Such embodiments may mimic a conveyor oven, but without the conveyorthat is prone to breakage and is difficult to clean. This may also allowfor multiple pizzas to be placed in the oven in sequence rather than oneat a time.

FIG. 29C shows an exploded perspective view of embodiment rotatable oven2706. Elements of oven 2706 not already described include an upper lid3002, a blower intake 3010, a blower output 3011 and a bottom heater3012. When assembled, blower intake 3010 couples with return air vent2904, and blower output 3011 couples with the plurality of air holes2903. The quantity and position of individual air holes in the pluralityof air holes 2903 may differ from that shown in FIG. 29C. Air drawn inthrough blower intake 3010 by a blower is heated by bottom heater 3012and expelled through blower output 3011 and then through the coupledplurality of air holes 2903.

Conduction cooking may occur when topped par-baked dough 2701 restsdirectly on heated oven plate 2708. Radiative cooking may be provided,for instance, by one or more heating coils recessed into an interiorsurface of upper lid 3002. In an alternative embodiment (not shown),heating coils for radiative cooking may be provided below par-bakeddough 2701 as it cooks, and/or hot air for convection cooking may beprovided from above par-baked dough 2701. If desired, the heating coilscan also help provide a toasted texture on a facing surface of thecooked pizza. Cooking surface 2708 may be made in two parts, with thecenter perforated portion 2709 being circular and removable tofacilitate cleaning The center removable portion 2709 may also be madeto rotate on its center while the pizza is positioned on it, thusexposing the pie to both hot and cold spots that may occur to promoteeven heat distribution and uniform cooking

Topped par-baked dough 2701 cooks within oven 2706 for an amount of timedetermined by the oven processor based upon sensors, such as thetemperature of oven 2706, and the type of pizza currently beingprepared. Oven temperature may vary in a range from about 400° F. toabout 600° F. based on factors such as time since the previous pizza wasprepared, frequency of pizza orders, and the type of pizza currentlybeing prepared. Control of radiative cooking may have the quickestresponse to control signals from the oven controller.

Referring now to FIG. 30, there is shown an oven 2706 in position tounload a cooked pizza. Actuator 3001 has rotated oven 2706 to anunloading position, such that opening 2707 is opened and exposed to anunloading shovel 3003. Shovel 3003 may be moveable in a first directionby a first positioner 3004 for retrieving a cooked pizza from the oven2706, and in a second direction for interacting with a second positioner3005 for boxing/packaging purposes, as discussed below. Together, firstpositioner 3004 with second positioner 3005 provide a fourth transfermechanism for moving a freshly-baked pizza 3201 from the oven 2706 andinto a box 3202. Second positioner 3005 may also cause the boxed pizzato be delivered to a chute at which the customer can obtain the boxedpizza. That is, second positioner 3005 may move freshly-baked pizza 3201into box 3202 and then move box box 3202 out of device 100; however,this second movement may also be performed by another suitably-designedmechanism. Embodiments of oven 2706 that have a second opening 2707 maybe positioned so that one opening 2707 may be positioned to unload thecooked pizza as a second opening 2707 is positioned to receive anothertopped par-baked dough 2701. Having a second opening 2707 may result infaster loading and unloading of uncooked and cooked pizzas,respectively, since these operations can then at least partially overlapin time.

Referring now to FIG. 31, there is shown oven 2706 as a cooked pizza isbeing unloaded from oven 2706. First positioner 3004, whose operationsare controlled by the device control circuitry, inserts shovel 3003through opening 2707 and underneath the cooked pizza. If the cookedpizza is being supported by a cushion of air from plurality of air holes2903, then shovel 3003 can be inserted through the cushion of air beforeor as the blower begins to shut down to assist in the unloading of thefreshly-baked pizza. If the cooked pizza is resting on oven plate 2708,then shovel 3003 is slid between the cooked pizza and oven plate 2708.First positioner 3004 then retracts shovel 3003 through opening 2707.One or more photo sensors may be used to determine if the pizza wasremoved correctly and to initiate a second attempt at removing the pizzafrom oven 2707, if needed. As illustrated in FIGS. 32A-32D, in additionto imparting horizontal movement to shovel 3003, first positioner 3004may also cooperate with one or more tilt actuators 3006 to tilt shovel3003 in a direction that assures the pizza does not slide off of theshovel 3003 when being pulled out from the oven 2706. In someembodiments, the tilt actuators 3006 may be installed near opening 2707of oven 2706 and push upwards against bottom surface of shovel 3003.Shovel 3003 may be hinged on first positioner 3004. Hence, these tiltactuators 3006 may cycle between two states, the first being a retractedstate that is suited for getting the pizza onto the shovel 3003, and asecond that is an extended state that causes tilt of shovel 3003 so asto prevent the pizza from backsliding off of the shovel 3003 as theshovel 3003 retracts from the oven 2707. By way of example, shovel 3003may be tilted down by about 3 to 5 degrees when tilt actuators 3006 arein the retracted state to get under the freshly-baked pizza and thentilted up by about 20 to 30 degrees by when tilt actuators 3006 are inthe extended state when retracting out through opening 2707. As shown inFIG. 32E, a leading edge 3008 of the shovel 3003 may be bent withrespect to the main body of shovel 3003 to match or substantiallycorrespond with the inner surface of lip 2710 on oven plate 2708 asshovel 3003 scrapes under the cooked pizza to lift it but not crush it.

Referring now to FIG. 33, there is shown a cooked pizza 3201 aftershovel 3003 is substantially fully retracted by first positioner 3004.Second positioner 3005 is in position to move cooked pizza 3201 to a boxstaging area 3203, where an unfolded box 3202 is shown ready to receivecooked pizza 3201. Referring now to FIG. 34, there is shown cooked pizza3201 partially inserted into an unfolded box 3202 within staging area3203.

A box 3202 is stored in a flattened form within a box storage 3204 tosave space. Boxes 3202 are then unfolded into erect form accordionfashion for the subsequent packaging of pizzas. It will be appreciatedthat this is simply one possible configuration. In other embodiments,boxes may be stored as flat sheets that are subsequently folded intoshape by appropriate mechanisms for the packaging of pizzas. In yetother embodiments, formed and unfolded boxes may be stored in boxstorage 3204 that require no subsequent folding/unfolding for thepackaging of pizza. Referring now to FIGS. 35-37, there are shown viewsof one embodiment box storage 3204 operating to remove one foldedpre-formed box 3501 for delivery to box staging area 3203. FIG. 35 showsa plurality of stored, folded boxes 3401 awaiting usage. As indicatedabove, boxes are stored in flattened form to conserve space. Elevator3403 brings flattened boxes 3401 in contact with one or more pneumaticsuction cups 3402. Elevator 3403 may operate either by raising theplurality of folded boxes 3401, or by lowering pneumatic suction cups3402. Pneumatic suction cups 3402 are used to select the uppermostfolded box 3401.

Referring now to FIG. 36, a selected folded box 3501 is brought to atransfer level. In FIG. 37, a transfer arm 3601 extends in order toplace the selected folded box 3501 into the box staging area 3203 (seeFIG. 33).

Referring now to FIG. 38, there is shown a right, front, elevatedperspective view of a portion of boxing module 3700. Boxing module 3700is illustrated with an erected box 3701. Boxing module 3700 includes oneor more pneumatic suction cups 3703 and a side mechanism 3704 on one ormore sides of box 3701. A bridge 3702 may be located between shovel 3003and boxing module 3700.

In operation of boxing module 3700, after a selected flattened box 3501is delivered to box staging area 3203, transfer arm 3601 retracts backinto box storage 3204. One or more pneumatic suction cups 3703 coupledto a vertically-moving actuator lower to flattened box 3501; suction isactivated, and a top surface of flattened box 3501 is pulled upward.Contemporaneously, one or more side mechanism 3704 coupled tohorizontally-moving or rotationally-moving actuators may push the sideedges of box 3501 inward and upward, thus tending to cause top surfaceof flattened box 3501 to separate from a bottom surface of box 3501while bending the side surfaces of box 3501 into a substantially 90degree relationship with respect to the top and bottom surfaces of box3501. As side mechanism 3704 pushes edges of box 3501 inward to form theside surfaces, locking tabs or the like on box 3501 may cooperativelyengage and act to help keep box 3501 open. In another embodiment, aseparate suction force may be provided to hold down bottom surface ofbox 3501 as top surface of box 3501 is pulled upward. Substantiallyfully opened box 3501 produces box 3701.

After box 3701 is open, cooked pizza 3201 is pushed into box 3701 bysecond positioner 3005, as illustrated in FIG. 34. Second positioner3005 retracts, and one or more flap folders 3705 may push the end edgesof box 3701 inward, thus tending to cause box 3701 to close and keepcooked pizza 3201 safely inside box 3701. Suction cups mechanisms 3703keep the top of box 3701 rigid while the flap folders close the box3701. When the box 3701 is closed suction from pneumatic suction cups3703 can be deactivated. Second positioner 3005 may then push box 3701into a pizza exit compartment for delivery to a customer. The boxcontroller may send a command to a Cutter Kit Dispenser controller inorder to dispense a pizza cutter. The pizza cutter may be prepackaged ina box or bag, in which case a pneumatic vacuum pickup and elevator arm,similar to FIGS. 35-37, may be used to deliver the pizza cutter.Alternatively, the pizza cutter may be delivered by other mechanisms,such as an auger.

Boxing module 3700 preferably includes sensors at various locations inorder to sense conditions (e.g., temperature, “no more boxes”, etc.)and/or whether certain commanded actions have in fact taken place. Forexample, a sensor (e.g., a weight sensor to sense the combined weight ofbox and pizza, or a capacitive sensor to sense pizza through the box)can be situated in order to determine whether cooked pizza 3201 was infact loaded into box 3701. If no pizza had been loaded into box 3701,the customer may be notified of a problem in fulfilling the order, andthe pizza vending machine may reattempt at least a portion of the entireprocess, halt the making of pizzas entirely, provide an opportunity forthe customer to cancel their order, or combinations thereof. The sensorsmay be under control of a boxing module processor, and boxing moduleprocessor may be in communication with processors in other modulesand/or a system processor as part of the overall control circuitry ofthe pizza making device 100.

FIG. 39 illustrates a method 3800 of operating an automated pizzavending machine in accordance with an embodiment of the invention.Certain steps may be performed in parallel in order to reduce thecustomer's waiting time. Method 3800 begins at starting step 3801, inwhich initiation of internal parameters, variables and system componentstates (actuators, sensors, etc.) is performed to place the machine intoa predefined state. Next, a customer order is taken at step 3802. Afterany validation, the customer's order is accepted and dough begins to beprocessed and cut at step 3803. In parallel, a hot press may begin to bewarmed up at step 3804 together with the pizza baking oven. Next, thecut dough is moved to the hot press at step 3805. The dough par-bakes atstep 3806. After the dough par-bakes, it is moved to the toppings moduleand toppings may be applied at step 3808. The topped pizza is then movedto the oven and baked at step 3809. After the pizza is cooked, it isremoved from the oven and boxed in step 3810. The boxed pizza is thendelivered to the customer along with an optional cutting tool at step3811. It will be understood that certain sub-steps such as queryingsensor status or readings, and commanding actuators, are not shown forsake of clarity.

FIG. 40 illustrates a system architecture for the device controlcircuitry 3900 of an embodiment pizza vending machine. A systemcontroller 3901 communicates via a communications bus 3909 with a userinterface 3970, which preferably includes a touch screen display, suchas a capacitive touch screen display or the like, for user input/outputpurposes. The system controller 3901 is also coupled to a cash handlinginterface and related printer 3980. Any suitable cash handling system asknown in the art may be utilized, and may include any suitable printerand related dispenser for dispensing printed receipts, menus, ingredientlists and the like. Separate module controllers such as a refrigerationmodule controller 3910, a dough handling module controller 3920, a hotpress module controller 3930, a cooking module controller 3940, aningredients dispensing module controller 3950 and a boxing modulecontroller 3960 may communicate with each other and with systemcontroller 3900. Each module controller 39 c 0 may be in communicationwith one or more associated sensors 39 x 1 and one or more associatedactuators 39 x 2. Alternatively or additionally, modules 39 x 0 may bein direct communication with a neighboring module, bypassing bus 3901,as indicated by dashed lines within FIG. 40. The device 100 may alsoinclude an advertising display and speaker module 3990 for presentaudio-visual information, such as commercials or the like, which mayinclude its own user input/output interfaces, such as buttons, a touchscreen, speakers and the like. Alternatively, the advertising interface3990 may employ the user input/output interfaces used by the userinterface 3970.

System architecture 3900 may be implemented as one or more processorsthat are programmed with software stored in a storage medium, such asflash memory or the like, the software being configured to perform thecomputational, sensor querying and control steps of method 3800(generically, “computational steps”). The processor(s) implementing thecomputational steps may be, for instance, a single processor, or may bea part of a single processor (for example, one core in a multi coreprocessor), or may be multiple processors in communication with otherprocessors, for instance by either a local electrical connection or by anetworking connection that allows for a relatively longer remoteconnection. A remote connection, such as an Ethernet connection,telephonic/modem connection, WiFi or the like may be useful for theremote monitoring of equipment status, such as ingredients out,equipment failure, or a certain amount of cash ready for collection. Insuch embodiments, the system controller 3901 may collect statusinformation from the various modules 39 x 0 and relay this informationacross, for example, a wide area network to a remote monitoring station.This monitoring station can then, for example, dispatch a servicetechnician to the pizza vending machine in response to the receivedstatus information. The processor is not limited and may also beimplemented as an ASIC or other kind of processing device known in theart. The storage medium storing the software is not limited, and mayinclude any physical and electronic medium used for electronic storage,such as a hard disk, ROM, EEPROM, RAM, flash memory, nonvolatile memory,or any substantially and functionally equivalent medium. The softwarestorage may be co-located with the processor(s) implementing method3800, or at least a portion of the software storage may be remotelylocated but accessible when needed.

Further reference is drawn to FIG. 41, which shows a perspective view ofthe embodiment pizza vending machine 3900. The pizza vending machine3900 includes a housing 3902 into which the above-discussed componentsare disposed. The housing 3902 preferably includes at least one window3904 that permits a customer to view the internal workings of themachine 3900 and see, for example, the ingredients carousel 2210,toppings dispenser 2202, the par-baking process and so forth, thuspermitting the customer to visually confirm the freshness and quality ofthe products being used to create the pizza. Further, the customer maybe able to view some, many or even all of the actions performed by themachine 3900, which may provide some diversion while waiting upon theordered pizza. For example, cameras may be provided within device 100 tocapture and project inner workings to display 3904. Display 3904 mayalso project the status of a particular order and the remaining time tocomplete the order.

The vending machine 3900 also includes the user input/output interface3970 that includes the touch sensitive video screen 3972 and a fundsacceptor 3974. The funds acceptor 3974, coupled to cash handling module3980, may be of standard design as known in the art to accept, detectand process bank notes, coins and optionally credit or debit cards, andto provide change, if needed, in a change dispenser 3976. The touchsensitive video screen 3972 can be used to both present menu options tothe user and to accept responses from the customer. This may beperformed, for example, by a cascading series of options, or the like,in which the touching of one displayed option indicates a selection bythe customer that subsequently initiates the display of a sub-set ofrelated options, which proceeds until all options have been exhausted.Of course, other input methods are also possible. Additionally, aspreviously discussed, the screen 3972 may present one or more buttons orthe like that permit the user to cycle one or more of the ingredientscarousel 2210 or toppings carousel 2202 to visually confirm the type andquality of the ingredients. Once the options selection process iscomplete (such as by tapping upon a “Confirm” button or the likedisplayed on the screen 3972), the screen 3972 can display the price ofthe final product and prompt the customer to use the funds acceptor 3974to make a corresponding payment. Once the payment has been verified, thecontrol circuitry 3901 may initiate the process discussed above tocreate the corresponding freshly-baked pizza. The boxing modulecontroller 3960 may then cause the boxed, freshly-baked pizza to bedispensed from dispenser 3905. A receipt may be printed by module 3980,which can include, for example, information sufficient to identify theexact type and numbers of pizzas made and the customer for whom thepizzas were made.

Because the pizza creation process may take a fair amount of time, inpreferred embodiments the touch screen 3972 is controlled during thistime to present commercials or the like to the customer, such as byadvertising module 3990. Information gleaned from the ordering processcan be used to provide targeted advertising using any conventionaladvertising method known in the art. Simply by way of example, locationinformation obtained from processing a credit-card transaction could beused to present advertisements from advertisers located within the samepostal code as that used to verify the credit card transaction. Or, thetype of toppings selected could potentially indicate a preference forone type of food over another, and advertisements could be tailoredaccordingly. Of course, other targeting methods are possible. Further,because the screen 3972 is a touch screen, such advertisements couldthemselves be interactive in nature, prompting the customer forinformation and responding to the information so provided, such as byproviding further information on a selected subject, an electroniccoupon, a printed coupon via printer in module 3980, and so on. Moregenerally, the embodiment machine 3900 can be programmed to supportkiosk-style applications, such as providing maps, and informationrelated to, for example, movies, weather, sports, news and so forth, inresponse to cues received from the customer. Preferred embodimentmachines 3900 also include a speaker 3978 controlled by the userinterface logic to present voice messages and prompts to the customer.For example, the speaker 3978 can be used to read out options to thecustomer, the final price of the desired product or the like, which maybe of help to those who are visually impaired.

While there have been shown, described, and pointed out fundamentalnovel features of the invention as applied to a preferred embodimentthereof, it will be understood that various omissions, substitutions,and changes in the form and details of the devices illustrated, and intheir operation, may be made by those skilled in the art withoutdeparting from the spirit and scope of the invention. For example, it isexpressly intended that all combinations of those elements and/or stepswhich perform substantially the same function, in substantially the sameway, to achieve the same results are within the scope of the invention.Substitutions of elements from one described embodiment to another arealso fully intended and contemplated. It is also to be understood thatthe drawings are not necessarily drawn to scale, but that they aremerely conceptual in nature. It is the intention, therefore, to belimited only as indicated by the scope of the claims appended hereto.

1. An apparatus for preparing and cooking pizza comprising: arefrigerated dough handling module comprising: a dough canister holderadapted to removably hold a plurality of dough canisters; and a doughpusher configured to engage with at least one of the dough canisters toextrude dough therefrom; a cutting mechanism disposed adjacent to atleast a portion of the dough canister holder and configured to sliceextruded dough to produce a sliced dough portion; a press moduleconfigured to form the sliced dough portion to create an intermediatedough portion from the sliced dough portion; an ingredients dispensingmodule configured to dispense at least an ingredient onto theintermediate dough portion; an oven configured to cook the intermediatedough portion into a cooked pizza; and a transfer mechanism configuredto move the intermediate dough portion from the ingredients dispensingmodule to the oven.
 2. The apparatus of claim 1 wherein the ingredientsdispensing module is thermally connected to the refrigerated doughhandling module to cool the ingredients dispensing module.
 3. Theapparatus of claim 1 wherein the dough handling module further comprisesat least one sensor configured to determine a thickness of the extrudeddough for cutting by the cutting mechanism.
 4. The apparatus of claim 3wherein the at least one sensor comprises a plurality of sensors thatare arranged linearly and at an angle that is not parallel to a forwardface of the extruded dough.
 5. The apparatus of claim 1 wherein thedough handling module further includes a lid remover to remove a lidfrom at least one of the dough canisters held in the dough canisterholder.
 6. The apparatus of claim 1 wherein the dough handling modulecomprises a rotatable wheel comprising a plurality of cradles forholding respective dough canisters.
 7. The apparatus of claim 1 whereinthe transfer mechanism includes a lifting device comprising a pluralityof tines and configured to retrieve the intermediate dough portion froma toppings plate of the ingredients dispensing module, the toppingsplate comprising a top surface upon which the intermediate dough portionis disposed, the top surface comprising a plurality of ridges betweenwhich the tines are capable of being disposed.
 8. The apparatus of claim7 wherein the toppings plate is movably disposed within the ingredientsdispensing module.
 9. The apparatus of claim 8 wherein the apparatus isconfigured to change at least one of: a rate at which at an ingredientis dispensed towards the toppings plate as a function of at least one ofa position of the toppings plate in the ingredients dispensing moduleand a rotational speed of the toppings plate; and a rate of change ofthe rotational speed of the toppings plate as a function of the positionof the toppings plate in the ingredients dispensing module.
 10. Theapparatus of claim 1 wherein the ingredients dispensing module includesat least one of a cheese dispenser, a sauce dispenser and a toppingsdispenser.
 11. The apparatus of claim 10 wherein the cheese dispensercomprises: a rotatable carousel, the rotatable carousel configured toremovably engage with a plurality of cheese tubs and rotate a selectedcheese tub to a cheese-dispensing position; a measuring tube positionedin the cheese-dispensing position and configured for measuring apredetermined amount of cheese dispensed from at least one of the cheesetubs; and a cheese dispensing tube positioned to accept cheese from themeasuring tube and dispense the cheese towards the toppings plate. 12.The apparatus of claim 11 wherein a lower portion of the cheesedispensing tube comprises a predetermined pattern of openings thatfacilitate uniform spreading of cheese over the intermediate doughportion.
 13. The apparatus of claim 11 further comprising a movable doordisposed between the measuring tube and the cheese dispensing tube. 14.The apparatus of claim 11 further comprising an actuator configured toengage with at least one of the cheese tubs to activate an agitatordisposed within the cheese tub, the agitator urging cheese out of anopening in the cheese tub.
 15. The apparatus of claim 1 wherein theingredients dispensing module includes a toppings carousel comprising: abase portion disposed adjacent to and in rotatable relationship with aslicer portion, the slicer portion comprising a blade; and at least atube extending away from the base portion, the tube configured to hold atube-shaped food product; wherein at least an opening in the baseportion in register with the tube enables the tube-shaped food productto contact the blade.
 16. The apparatus of claim 15 further comprising aweight disposed in the tube to exert downward pressure on thetube-shaped food product.
 17. The apparatus of claim 1 wherein the ovenis rotatably disposed in the apparatus.
 18. The apparatus of claim 17wherein the rotatable oven comprises at least an opening and isconfigured to have at least: a first rotation position in which theintermediate dough portion is loaded into the oven by the transfermechanism through the opening, and a second rotation position for bakingin which the opening is closed.
 19. The apparatus of claim 18 whereinthe rotatable oven is further configured to have a third rotationposition in which the opening aligns with a boxing module for extractingthe cooked pizza from the oven and boxing the cooked pizza.
 20. Theapparatus of claim 19 wherein the boxing module comprises: a firstpositioner for moving an unloading shovel along a first direction intoand out of the opening while the oven is in the third position toextract the cooked pizza from the oven; and a second positioner formoving the cooked pizza off of the unloading shovel and into a boxpresent in a box staging area.
 21. The apparatus of claim 20 wherein thefirst positioner further comprises a tilting mechanism to tilt theunloading shovel.
 22. The apparatus of claim 20 wherein the boxingmodule further comprises: a box storage for storing boxes; a transferarm for moving a box from the box storage area to the box staging area,the transfer arm comprising a suction device for grabbing a box presentin the box storage area; and an elevator for bringing the box present inthe box storage area and the suction device into contact with eachother.
 23. The apparatus of claim 1 further comprising a pusher disposedin a predetermined relationship to the oven to keep the intermediatedough portion in the oven when the transfer mechanism withdraws from theoven.
 24. The apparatus of claim 1 wherein the press module comprises: abottom press plate; a top press plate; an actuator for urging the topand bottom press plates together; and a transfer arm movably disposed inthe press module to urge the an intermediate dough portion towards theingredients dispensing module.
 25. The apparatus of claim 24 wherein atleast one of the bottom press plate and the top press plate is heated topar-bake the intermediate dough portion.
 26. The apparatus of claim 24wherein the actuator is configured to move the bottom press plate to aposition at which a top surface of the bottom press plate is below a topsurface of the transfer arm.
 27. The apparatus of claim 24 wherein atleast one of the bottom press plate and the top press plate comprises aplurality of air outlets for discharging air towards the intermediatedough portion.
 28. The apparatus of claim 1 further comprising anelevator positioned between the cutting mechanism and the press module,the elevator comprising a collection plate movable between a firstposition adjacent the cutting mechanism to accept the sliced doughportion from the cutting mechanism and a second position adjacent thepress module to provide the sliced dough portion to the press module.29. The apparatus of claim 28 further comprising a rotary arm positionedsubstantially at the second position, the rotary arm movable to push thesliced dough portion into the press module.
 30. The apparatus of claim 1further comprising a user interface for accepting an order from acustomer.
 31. A method for dispensing a freshly-baked pizza comprising:utilizing a user interface of a pizza vending machine to accept an orderfrom a customer; warming a hot press in response to the customer'sorder; extruding dough from a dough canister by utilization of anautomated plunger in response to the customer's order; utilizing atleast a sensor to determine a thickness of the extruded dough; inresponse to the sensor determination, cutting the extruded doughutilizing an automated cutting mechanism; utilizing the hot press topress and warm the cut dough to form a par-baked pizza crust; applyingtoppings to the par-baked pizza crust by utilization of an ingredientsdispensing module in response to the customer's order; utilizing anautomated transfer mechanism to move the par-baked pizza crust withtoppings into the oven; baking the par-baked pizza crust with toppingsto create a freshly-baked pizza; boxing the freshly-baked pizza; anddispensing the freshly-baked pizza to the customer.
 32. The method ofclaim 31 further comprising rotating a dough canister into a position tocouple with the automated plunger and the automated cutting mechanism.33. The method of claim 32 wherein a plurality of dough canisters aredisposed on a rotatable wheel and the method further comprises selectinga dough canister for rotation into the position to couple with theautomated plunger and the automated cutting mechanism according to aweight distribution of the dough canisters in the rotatable wheel. 34.The method of claim 31 further comprising the steps of: compressing thecut dough between a top press plate and a bottom press plate of the hotpress to thaw the dough and create the par-baked pizza crust; andmeasuring an amount of time taken to compress the cut dough; andutilizing the measurement in a subsequent iteration of compressing cutdough.
 35. The method of claim 31 wherein cutting the extruded dough isperformed in a refrigerated compartment located at a height that isdifferent from a height of the hot press, and the method furthercomprises: utilizing an elevator to move the cut dough to the hot press,the elevator passing through an opening in a wall of the refrigeratedcompartment; and subsequently stopping the elevator so that at least aportion of the elevator is disposed in the opening to further thermallyinsulate the refrigerated compartment.
 36. The method of claim 31wherein the oven comprises an opening for accepting the par-baked pizzacrust with toppings and the method further comprises rotating the ovenso that the opening abuts a shroud to close the opening.
 37. The methodof claim 31 further comprising blowing air through air holes in an ovenplate so as to lift the freshly-baked pizza off of the oven plate. 38.The method of claim 37 further comprising blowing air through the airholes to facilitate removing the freshly-baked pizza from the oven or toprevent the par-baked pizza crust with toppings from sticking to acooking surface.
 39. The method of claim 31 further comprisingdisplaying advertisements on the user interface while forming thefreshly-baked pizza.
 40. A vending machine for delivering afreshly-baked pizza to a customer, the vending machine comprising: atleast a processor; and memory coupled to the processor, the memorycomprising program code executable by the processor to cause theprocessor to perform the following steps: accepting information from auser interface to obtain a customer order for a pizza; in response tothe customer order, causing a hot press to warm; causing a dough pusherto extrude dough from a canister; accepting information from at least afirst sensor configured to determine a thickness of the extruded dough;in response to the first sensor, causing an automated cutting mechanismto cut the extruded dough; causing a first transfer mechanism totransfer the cut dough to the hot press; causing the hot press to pressand par-bake the cut dough to form an intermediate dough portion;causing a second transfer mechanism to transfer the intermediate doughportion to an ingredients dispensing module; causing the ingredientsdispensing module to apply toppings to the intermediate dough portion;causing a third transfer mechanism to transfer the intermediate doughportion with toppings into a rotatable oven via an opening in the oven;causing the oven to rotate to close the opening; causing theintermediate dough portion with toppings to remain in the oven for aperiod of time to bake the intermediate dough portion with toppings toform a freshly-baked pizza; causing the rotatable oven to rotate so thatthe opening faces a boxing mechanism; and causing a fourth transfermechanism of the boxing mechanism to move the freshly-baked pizza fromthe oven and into a box.